This bacon ranch cheese ball is loaded with amazing flavor. Cream cheese, ranch seasoning, lotsa bacon, and cheddar. What could be better? I absolutely love easy appetizers. This is not only fabulously delicious but crazy easy to make.
It also serves a crowd! Minimum effort with maximum results. Who doesn’t love a retro cheeseball? Every party and gathering deserves one!
Try my pimento cheese and my crack dip next! You won’t be sorry!
Ingredients
- Cream Cheese
- Sour Cream
- Worcestershire sauce
- Ranch Seasoning Mix
- Garlic Powder
- Pepper Jack Cheese
- Sharp Cheddar Cheese
- Bacon
- Green Onions
- Cheddar Cheese
- Pecans
- Poppy Seeds
How Long Do Cheese Balls Last?
Based on this article, a cheeseball can last 2 weeks in the fridge. Personally, I feel more comfortable storing it for only a week. Make sure you use fresh ingredients if you plan to store this for over a week.
Can You Freeze Cheese Balls?
Yes! Bacon ranch cheese ball with sour cream is better to freeze before it has been rolled in the toppings. Tightly wrap it up in plastic wrap then place it in a resealable 1-gallon bag. It will last in the freezer for 1 month.
Tips
- Fresh Cheese: Don’t use the pre-shredded cheese for this bacon cheddar cheese ball. Grate it off the block. It will have much better flavor and the correct texture.
- Box Grater: I like to use the fine holes on the box grater. If you use the larger holes the cheese will be too thick and chunky. The finer grate integrates better into a cohesive mixture.
- Refrigerate: I like to make this at least a day ahead of when I’m serving it. The flavors marry and develop better than if you only refrigerate it for a couple of hours. It’s really a lot better after the extended refrigeration.
- Cream Cheese: Make sure it’s at room temperature. It still mixes better and won’t get little chunks of cream cheese in the finished cheese ball.
- Bacon: If you don’t want to cook the bacon you can use bacon bits. They usually aren’t chopped into small enough pieces for this bacon ranch cheese ball. Just run your knife through them to get a finer chop
- Toast Pecans: Toasting pecans improves their texture and flavor. Don’t skip this. Here’s how:
- Heat a skillet on a stovetop.
- Pour the nuts into the skillet in a single layer.
- Allow the nuts to sit, undisturbed for about 10 seconds.
- Flip them over. Continue to cook for 5 minutes, stirring constantly.
- Make Mini’s: Use a small cookie scoop, roll in the topping, and stick in a straight pretzel. Et voila, the cheese ball becomes finger food!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Place this in an airtight container and store it in the fridge for 1 week.
- Can You Freeze This? Yes, bacon ranch cheese ball can be frozen for up to one month.
- Make-Ahead Tips: Since this is best refrigerated overnight, it’s inherently a make-ahead recipe.
What Do You Serve With Cheese Balls?
I like to serve this ranch bacon cheese ball with an assortment of crackers. That said, I have to say Ritz is my favorite. It’s great with pita chips, veggies such as celery and carrots, or homemade crostini.
More Cheesy Appetizer Recipes
- Million Dollar Dip
- Sausage Cream Cheese Dip (only 3 ingredients!)
- Cowboy Queso
- Mississippi Sin Dip
- Rotel Dip
Bacon Ranch Cheese Ball
This Bacon Ranch Cheese Ball is loaded with flavor, super easy to make, feeds a crowd, and it's best made ahead so it's party perfect.
Servings: 20 servings
Ingredients
- 2 (8 oz.) bricks cream cheese at room temperature
- 1/4 cup sour cream
- 1 teaspoon Worcestershire sauce
- 1 (1 oz.) package Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1/2 teaspoon garlic powder
- 1/2 cup Pepper Jack cheese, finely grated
- 1 cup sharp cheddar cheese finely grated
- 6 slices bacon cooked and finely diced
- 1/4 cup chopped green onions, finely chopped
- 1/2 cup toasted pecans finely chopped
Topping
- 2 tablespoons cheddar cheese, finely grated
- 2 slices bacon, finely grated
- 1 tablespoons green onions, finely chopped
- 2 tablespoons toasted pecans, finely chopped
- 2 teaspoons poppy seeds
Instructions
Make The Cheese Ball
- In a large bowl, mix together cream cheese (2 bricks), sour cream (1/4 cup), Worcestershire sauce (1 teaspoon), ranch seasoning (1 package), garlic powder (1/2 teaspoon), pepper jack cheese (1/2 cup), cheddar cheese (1 cup), bacon (4 slices), green onions (1/4 cup), pecans (1/2 cup) and mix until well until evenly combined.
- Place the mixture onto a large piece of plastic wrap, tightly wrap and form it into a ball. Place in the refrigerator for 2-4 hours, overnight being best.
Topping
- In a medium mixing bowl, mix all the topping ingredients until evenly combined.
- Line a rimmed baking dish with parchment paper and spread the topping out into a single layer. Unwrap the plastic wrap from the cheese ball. Roll the cheese ball, pressing to help it stick, in the topping until it's evenly covered with topping ingredients. Serve.
Fans Also Made:
Notes
- Fresh Cheese: Don’t use the pre-shredded cheese for this recipe. Grate it off the block. It will have much better flavor and the correct texture.
- Box Grater: I like to use the fine holes on the box grater. If you use the larger holes the cheese is too thick and chunky. The finer grate integrates better into a cohesive mixture.
- Refrigerate: I like to make this at least a day ahead of when I’m serving it. The flavors marry and develop better than if you only refrigerate it for a couple of hours. It’s really a lot better after the extended refrigeration.
- Cream Cheese: Make sure it’s at room temperature. It still mixes better and won’t get little chunks of cream cheese in the finished cheese ball.
- Bacon: If you don’t want to cook the bacon you can use bacon bits. They often aren’t chopped into small enough pieces for this recipe. Just run your knife through them to get a finer chop
- Toast Pecans: Toasting pecans improves their texture and flavor. Don’t skip this. Here’s how:
- Heat a skillet on a stovetop.
- Pour the nuts into the skillet in a single layer.
- Allow the nuts to sit, undisturbed for about 10 seconds.
- Flip them over. Continue to cook for 5 minutes, stirring constantly.
- Make Mini’s: Use a small cookie scoop, roll in the topping, and stick in a straight pretzel. Et voila, the cheese ball becomes finger food!
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