Ingredients
Method
Mix the cheese ball
- Beat cream cheese, shredded sharp cheddar, ranch seasoning, and finely sliced green onions until well combined, with no streaks remaining. Use a steady mixing motion to keep the mixture smooth and cohesive.
Chill to firm
- Shape the mixture into a ball, then wrap it in plastic wrap. Chill for 2 hours until firm enough to roll cleanly.
Coat and finish
- Combine cooked and finely crumbled bacon, finely chopped pecans, and chopped fresh parsley on a plate. Spread it out so you can roll the ball evenly.
- Roll the chilled cheese ball in the coating, pressing to make it stick on all sides. Keep turning so every surface is covered.
- Let the cheese ball sit for 10 minutes at room temperature before serving. This slightly softens the outer layer for easy scooping with crackers and pretzels.
Notes
Pro tip: Press the coating firmly while rolling, especially along the bottom seam, so it adheres thickly. Refrigerate leftovers in an airtight container up to 3 days; for best texture, keep it chilled and let it sit at room temperature for 10 minutes before serving again. Freeze: no, the coating and dairy texture tend to soften when thawed. For a lighter option, swap in reduced-fat cream cheese and reduced-fat shredded cheddar (the flavor stays ranch-forward, but it may be slightly less rich).