This bacon ranch cheese ball is the ultimate appetizer. What could be better than a creamy, crunchy, cheesy ball of goodness? You’re right, nothing!
One thing I’m enthusiastic about is cheese balls. I’m not talking about the cheesy, crispy snack food (although those are good), but the mound of savory cream cheese goodness served with crackers or raw vegetables. There are many variations, but this bacon ranch cheese ball is at the top. Crumbled bacon and green onion coat the ball; it has a lovely tanginess accompanied by garlic, onion, and dill notes. Furthermore, the cheese ball is slightly smoky, boasts the robustness of sharp cheddar, a little heat, and every scoop is incredibly satisfying.
Why You’ll Love This Bacon Ranch Cheese Ball
Great make-ahead – This bacon ranch cheese ball is quick to prepare, but it does need time to chill, making it ideal for preparing in advance, whether entertaining or planning your next indulgence. Prepare, form, and refrigerate, and the cheese ball is ready.
Lovely presentation – The cheese ball starts out looking like a ball of cream cheese with other ingredients thrown in; however, once you add the finishing touches, this appetizer is beautiful. As mentioned, this one is coated with crumbled bacon and green onion.
Indulgent – A bacon ranch cheese ball certainly isn’t low-fat or low-calorie, and that’s okay because everyone should treat themselves now and then. Instead, it is rich, creamy, cheesy, and every bite is a treat.
Nice texture variation – One of the selling points of cheese balls is their smooth creaminess that contrasts with the cracker or raw vegetables you’re eating it with. However, this version offers much more than that. The bacon incorporated into the cheese ball is meaty, the crumbles on the exterior are nice and crisp, and the green onions deliver a light, grassy crunch that freshens up every bite.
Bacon Ranch Cheese Ball Ingredients Notes
- Bacon: Hickory or applewood smoked doesn’t matter; however, I suggest original slices, not thick-cut, because the thicker, meatier crumbles get too chewy in the cream cheese mixture as the ball chills.
- Ranch: This recipe calls for the seasoning mix instead of prepared ranch dressing, as I find ranch dressing adds too much moisture to a bacon ranch cheese ball. You can use your favorite store-bought brand or make your own. If you choose homemade (or ranch seasonings sold in a jar/plastic container), you’ll need about 2 tablespoons.
- Cream cheese: Use block cream cheese instead of the cream cheese spread in the tub.
- Shredded cheese: I use sharp cheddar and pepper jack since they are both flavorful cheeses. Cheddar and bacon go well together, while the spiciness of pepper jack brings a pleasant heat to the appetizer.
- Salt: A little salt makes the other flavors pop. Start with the recommended amount and taste, then adjust as needed.
Find the complete ingredients list with amounts in the recipe card below.
How to Make This Bacon Ranch Cheese Ball
- Cook the bacon: This can be done in the skillet, but use your oven for perfectly cooked bacon every time. All you have to do is preheat it to 400 degrees Fahrenheit, line a baking sheet with parchment, arrange the bacon on the parchment-lined sheet in an even layer, and cook until crispy. I prefer this method over the stovetop because it allows me to work on other things, briefly tidy up in the kitchen, and, as a plus, I don’t have to worry about getting burned by splatter if the bacon pops.
- Prepare the cheese ball: Combine the cream cheese, ranch seasoning, and other seasonings in a bowl, then add the shredded cheese, half the bacon, and half the sliced green onion. You want to cool the bacon and crumble it beforehand.
- Form the ball: Spoon the mixture onto a sheet of plastic wrap and use the wrap to form the cheese ball. Afterward, refrigerate it for a few hours to set, and set the remaining half of the crumbled bacon and green onion aside.
- Coat and serve: Mix the remaining crumbled bacon and sliced green onion on a plate, unwrap the cheese ball, and roll it around to coat. Then, gently press the coating so it sticks, pop the bacon ranch cheese ball onto a serving platter, surround it with crackers (or raw vegetables), and serve.
Variations, Substitutions, and Cooking Tips
Use bacon bits – Although they aren’t as crispy, they are quick and convenient.
No bacon – Some don’t eat pork, and that’s fine. You can enjoy this bacon ranch cheese ball without the bacon. Turkey bacon is an easy swap; if you feel like doing extra work, you can replace the bacon with homemade crispy onions. Make them as usual, but add a few drops of liquid smoke to the milk when you soak the onions to impart a smoky flavor. Beef bacon, duck bacon are a few alternative pork options and meatless options include vegetarian bacon or tofurky.
Chicken ranch cheese ball – Substitute the bacon with a 1/2 cup chunk chicken.
Add heat – Make it spicy with diced jalapenos, spicy peppers or even hot sauce.
Use more parchment than needed – If using the oven method, tear off a piece of parchment paper slightly larger than you need. This prevents bacon fat from spilling onto the baking sheet for easy cleanup.
Bacon Ranch Cheese Ball
This bacon ranch cheese ball is the ultimate appetizer. What could be better than a creamy, crunchy, cheesy ball of goodness? You’re right, nothing!
Ingredients
- 8 slices bacon, original (not thick cut)
- 16 ounces cream cheese, softened
- 1 (1-ounce) package dry ranch seasoning mix
- ¼ teaspoon fine sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 cup sharp shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 1 green onion, thinly sliced (green parts only)
- Crackers or vegetables for serving
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Leave a bit of overhang for easy cleanup.
- Arrange the bacon in a single layer and cook for 10-15 minutes. Remove the bacon once it is crispy.
- Transfer the slices to a paper towel-lined sheet to drain excess fat.
- Cool the bacon, then crumble when the slices are cool enough to handle.
- Combine the cream cheese, ranch, salt, onion powder, garlic powder, and cayenne. Mix.
- Add shredded cheese, half the sliced green onion, and half the bacon. Stir until well combined.
- Spoon the cream cheese mixture onto a large sheet of plastic wrap, form it into a ball, and refrigerate for 2-3 hours.
- Combine the remaining bacon and green onion on a plate or in a shallow bowl.
- Unwrap the bacon ranch cheese ball, roll in the bacon and green onion, and gently press so it sticks to the surface.
- Place the bacon ranch cheese ball onto a serving platter, surround it with crackers or vegetables, and serve.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 454mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 8g
This data was provided and calculated by Nutritionix.
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