Bacon Ranch Cheese Ball with Cheddar and Green Onion

Bacon Ranch Cheese Ball

This bacon ranch cheese ball is one large, uncoated spread made with cream cheese, cheddar, bacon, and green onion. The mix-ins show across its surface as well as inside, so there is no need to roll it in a separate coating. Serve it with crackers and a cheese spreader.

Chilling gives the ball enough structure to stand on a plate, but it should still be easy to scoop. If it is too firm straight from the refrigerator, let it soften briefly before serving.

Ingredients for Bacon Ranch Cheese Ball

• 2 (8-ounce) blocks full-fat cream cheese, softened (about 450g)
• 1 cup shredded sharp cheddar (about 115g)
• 1 (1-ounce) packet dry ranch seasoning mix (about 30g)
• About 8 slices bacon, cooked, cooled, and crumbled (about 85g cooked)
• 3 tablespoons finely chopped green onions (about 20g)
• Crackers, for serving

Optional: Add 1/4 teaspoon garlic powder with the ranch seasoning. Finely chopped chives can replace the green onions.

Use dry ranch seasoning, not prepared ranch dressing, which adds too much liquid. The seasoning, bacon, and cheddar all contribute salt, so taste the mixture before adding any extra.

How to Make a Bacon Ranch Cheese Ball

1. Cook and cool the bacon: If starting with raw bacon, cook it in a skillet over medium heat for about 8 to 12 minutes, turning as needed, until fully cooked and crisp enough to crumble. Drain on paper towels and cool completely before chopping. If using fully cooked bacon, skip the skillet and use a comparable amount.
2. Mix the base: In a large bowl, stir the softened cream cheese and dry ranch seasoning until smooth. Mix in the optional garlic powder, if using. Fold in the cheddar, cooled bacon, and green onions until evenly distributed.
3. Shape: Spoon the mixture onto plastic wrap. Pull the wrap around it and compact it into one large, rounded ball with a slightly flattened base. Leave the exterior uncoated; the mixed-in bacon, cheddar, and onion will remain visible.
4. Chill: Wrap tightly and refrigerate for at least 2 hours. Check whether the ball holds its shape when unwrapped. If it slumps, rewrap and chill longer. It can also chill overnight.
5. Serve: Unwrap onto a parchment-lined plate with crackers and a cheese spreader. If the ball is too firm to scoop easily, let it stand for about 15 to 30 minutes. Remove a small scoop to expose the creamy center.

How to Keep the Cheese Ball Firm but Spreadable

Softened cream cheese combines evenly with the seasoning, while full-fat block cream cheese helps the chilled ball hold its shape. Avoid adding sour cream or liquid dressing to the mixture. Use the unwrapping test rather than the clock alone: the ball is ready when it stands without slumping.

Let it soften at room temperature only when you are ready to serve. A spreader should lift a creamy scoop without causing the rest of the ball to collapse.

What to Serve With It

Sturdy crackers are the easiest choice for spreading. Celery, carrots, pretzels, and toasted bread also work. For a separate warm appetizer, serve warm crab dip alongside it.

Make-Ahead and Storage

Shape and wrap the cheese ball 1 to 2 days ahead, then keep it refrigerated until serving. Tightly wrap leftovers and refrigerate for up to 3 to 4 days. Do not leave the cheese ball at room temperature for more than 2 hours.

Nutrition

Approximate nutrition per serving, based on 16 servings and excluding crackers: 160 calories, 5g protein, 14g fat, and 2g carbohydrates. Per 100g: approximately 365 calories, 12g protein, 33g fat, and 5g carbohydrates. Values vary with the brands and amounts of bacon and cheese used.