Creamy Bacon Ranch Cheeseball Party Appetizer
Ingredients
- 16 ounces brick cream cheese, room temperature, full fat, brick-style (not spreadable)
- 1 ounce dry ranch mix
- 1 1/4 cups freshly shredded Cheddar cheese, divided
- 3-4 green onions, thinly sliced, divided
- 8 slices bacon, fully cooked and crumbled, divided
For serving
- Crackers, chips, bread, or vegetables for serving
Preparation
In a large bowl, beat together cream cheese and dry ranch mix until smooth using an electric mixer
Stir in 1 cup of the shredded cheddar cheese, half of the green onions, and half of the bacon. Shape the mixture into a ball using a rubber spatula and your hands
Wrap the cheese ball in plastic wrap and chill in the refrigerator until ready to serve
In a small bowl, combine 1/4 cup of shredded cheddar cheese, the remaining green onions, and the remaining bacon. Store in an airtight container in the refrigerator
Just before serving or up to an hour in advance, take the cheese ball out of the refrigerator. Spread the cheese, bacon, and onion mixture in a shallow dish, place the cheese ball in the middle, and gently press the mixture to coat all sides. Chill until ready to serve
Notes
Make ahead: This recipe can be made up to a week in advance without the coating. Wrap tightly in plastic wrap and refrigerate. Add the coating before serving
Store leftovers in an airtight container in the refrigerator for up to 2 weeks
To prevent sticking when shaping, spray your hands with nonstick cooking spray
