Everything Ranch Cheese Ball with Bacon and Cheddar

Everything Ranch Cheese Ball

Sharp cheddar, bacon, and green onion run through this creamy ranch cheese ball, leaving the mix-ins visible on its uncoated surface. Here, “everything” refers to those additions, not everything bagel seasoning.

Softened cream cheese makes the ingredients easy to combine. Once shaped in plastic wrap, the ball needs at least 2 hours in the refrigerator to hold its rounded shape while staying spreadable. The cheese mixture requires no cooking and can be made a day ahead.

Ingredients for Everything Ranch Cheese Ball

• 2 blocks (8 ounces each) full-fat cream cheese, softened (450g)
• 1 packet dry ranch seasoning mix, about 1 ounce (30g)
• 1 1/2 cups shredded sharp cheddar (170g)
• About 1/2 cup cooked, cooled, finely chopped bacon, from approximately 6 slices (60g)
• 3 green onions, finely chopped (about 30g)
• Round buttery crackers, for serving (optional)

Use full-fat cream cheese to help the ball hold its shape. Ranch mix and bacon can both be salty, so taste the mixture before considering any extra salt.

How to Make Everything Ranch Cheese Ball

Yield: About 12 appetizer servings. Prep time: 20 minutes with cooked bacon. Chill time: At least 2 hours. Total time: About 2 hours 20 minutes, plus any time needed to cook and cool the bacon.

1. Prepare the ingredients: Let the cream cheese soften until it yields easily to a spatula. If cooking the bacon now, cook it separately, drain it, and let it cool completely before chopping. Finely chop the green onions.
2. Mix: Stir or beat the cream cheese and ranch seasoning in a mixing bowl until smooth, with no pockets of dry mix. Fold in the cheddar, bacon, and green onions until evenly distributed.
3. Shape: Transfer the mixture to a sheet of plastic wrap. Gather the wrap around it and gently compact it into one rounded, slightly irregular ball. Wrap tightly, leaving the visible mix-ins uncovered by any coating.
4. Chill: Refrigerate for at least 2 hours, or overnight. Start checking after 2 hours: the unwrapped ball should hold a rounded mound without slumping but still spread easily on a cracker. If it is too soft, rewrap and chill longer.
5. Serve: Unwrap the cheese ball, set it on a platter, and arrange crackers alongside it.

If the Cheese Ball Is Too Soft to Shape

Chill the mixture briefly in the mixing bowl, then shape it with plastic wrap. If the wrapped ball needs support, set it in a small bowl while it refrigerates. Keep it tightly wrapped until serving so the surface does not dry out or absorb refrigerator odors.

Make-Ahead, Serving, and Storage

Shape and wrap the cheese ball a day ahead, then refrigerate it overnight. Add crackers just before serving. Pretzels or crisp vegetable sticks can be offered alongside them.

Store the cheese ball tightly wrapped in an airtight container in the refrigerator, and plan to use it within 3 to 4 days. Refrigerate leftovers promptly; do not leave the appetizer at room temperature for more than 2 hours. Serve it chilled rather than reheating it.

For a separate option with heat and a crunchy coating, try this bacon jalapeño cheese ball.

Nutrition

Approximate nutrition per serving, based on 12 servings and excluding crackers: 225 calories, 8g protein, 20g fat, and 4g carbohydrates. Per 100g: approximately 360 calories, 13g protein, 32g fat, and 6g carbohydrates. Values will vary with the ranch mix, bacon, and cheese used.