Cheese Ball

5 from 1 vote

This Cheese Ball is my favorite for entertaining during the holiday season! It’s quick to make and only requires five ingredients.

Prep Time5

Total Time2 5

Course: Appetizer, Snack, Vegetarian

Cuisine: American

Keyword: Cheese Ball Recipe

Servings: servings

Author: Chelsea Lords

Cost: $9.34

Equipment

Ingredients

2 (8-ounce) packages cream cheese brick-style
1 (1-ounce) package ranch seasoning mix
2-1/2 cups freshly shredded sharp Cheddar cheese
1/2 cup finely diced bacon
1/3 cup diced fresh chives optional
2/3 cup finely chopped pecans see note 1

US - Metric

Instructions

About an hour before you start, set out the cream cheese to reach room temperature. This softening is important to avoid unpleasant chunks in the cheese ball. To speed up the process, cut the cream cheese into small cubes and spread them on a plate. Let it sit in a warm place for about 15–20 minutes.
In a large bowl, using a hand mixer, beat the cream cheese and ranch seasoning mix until smooth. Add the shredded cheese and finely diced bacon; beat until just combined. Add in optional chives.
Using a silicone spatula, scoop the mixture onto plastic wrap and form it into a ball. Tightly wrap and place in the fridge for 1–3 hours or until firm.
Finely dice the pecans and place on a large tray with sides (see note 1). Remove the ball from the fridge and from the plastic wrap and roll in the chopped pecans. Gently press the pecans into the side as needed.
Place the Cheese Ball on a large plate and serve it with your favorite crackers. Be sure to include a table knife, as crackers can break when pressed into the cheese ball.

Notes

Note 1: I love the flavor of toasted pecans on this cheese ball, plus toasting keeps the pecans from going soft as quickly. I recommend either purchasing roasted pecans or toasting them yourself before starting.

Toast un-chopped pecan halves in an even layer in a dry pan over medium heat; stir them around a bit until they are fragrant and toasted to your liking. Watch closely to avoid burning. I like to remove them as soon as they begin to smell fragrant. Let cool completely before chopping, and smaller pieces stick better to the cheese ball and enhance texture.

Storage: Store any leftovers, tightly covered, for up to 1 week in the fridge. Cheese Ball shouldn’t stand at room temperature for more than 2 hours because of all the dairy in it.

Nutrition