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Bacon ranch cheese ball rolled in pecans and crumbled bacon on a white board with crackers, pretzel crisps and celery

Bacon Ranch Cheese Ball

A no-bake cheese ball made with cream cheese, sharp cheddar, ranch seasoning, bacon, and green onions, rolled in chopped pecans and crumbled bacon.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Servings: 20 servings
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients

  • 16 oz cream cheese full-fat blocks, softened
  • 2 cups shredded sharp cheddar cheese about 8 oz
  • 1 oz ranch seasoning mix 1 dry packet
  • 8 slices bacon cooked crisp and crumbled, divided
  • 3 green onions thinly sliced

For the coating

  • 1/2 cup chopped pecans
  • reserved crumbled bacon half of the bacon

To serve

  • crackers, pretzel crisps, celery sticks, or sliced baguette

Method

  • Cook the bacon in a skillet over medium heat for 8 to 10 minutes, or bake it at 400°F for 15 to 20 minutes, until crisp. Drain on paper towels, cool, and crumble. Set half aside for the coating.
  • In a large bowl, beat the softened cream cheese with the ranch seasoning until smooth. Stir in the cheddar, green onions, and half of the crumbled bacon.
  • Scoop the mixture onto plastic wrap, pull up the sides, and shape it into a ball. Wrap tightly and chill for at least 2 hours, until firm.
  • Mix the pecans with the reserved bacon on a plate. Unwrap the cheese ball and roll it in the mixture, pressing gently so it sticks. Serve with crackers, pretzels, and vegetables.

Notes

  • Use dry ranch seasoning mix, not bottled dressing.
  • Coat the ball right before serving so the bacon stays crisp.
  • Make ahead: wrap the uncoated ball and refrigerate up to 2 days. Freeze the uncoated ball up to 1 month and thaw in the fridge overnight.
  • Leftovers keep up to 5 days in the fridge. Do not leave it out more than 2 hours.
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