16 oz cream cheese softened
1/4 cup sour cream
1 pkg dry ranch dressing mix (or 2 tbsp homemade)
2 cup cheddar cheese shredded
1/4 cup green onion thinly sliced, divided
6 slices bacon cooked and crumbled, divided
1 1/2 cup pecans chopped
crackers for dipping

In a small mixing bowl, mix together pecans, half of the bacon, and 2 tablespoons of green onion. Cover and seal bowl. If making this cheese ball in advance, store this mixture in the refrigerator until ready to use.
Using a stand mixer (or a hand mixer + large bowl), whip together cream cheese, sour cream, and dry ranch dressing mix until smooth, about 2 to 4 minutes.
Turn off mixer and cheddar cheese and the remaining bacon and green onion to bowl. Use a spatula to gently fold all the Ingredients together until thoroughly mixed.
Layout a piece of plastic wrap on a flat surface, then scoop the cheese ball mixture in the center. Pull up the sides of the plastic wrap to cover the cheese mixture, confining it to the middle. Once completely wrapped in plastic, use your hands to smooth the cheese into a ball shape. If needed, use a second piece of plastic wrap to secure the ends.
Place wrapped cheese ball in the refrigerator until firm, at least 2 to 3 hours.
When ready to serve, spread out the prepared pecan mixture on a flat surface. Roll the cheese ball in pecans, using your fingers to press and stick the pecans to the cheese.
Serve bacon cheddar cheese ball immediately with crackers for dipping.
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