Pecan Bacon and Ranch Cheeseball Recipe
  • 2 blocks of cream cheese, 8 oz. each softened
  • 2 cups finely shredded cheddar cheese
  • 1 package of Hidden Valley ranch dip mix * (I recommend using about half the package, giving a taste from the bowl and then decide if you want to add the rest. It can be on the salty side if you use the whole package - considering there's also bacon and pecans in the recipe.)
  • 6 slices of bacon, cooked and crumbled
  • 3-4 green onions, sliced thinly
  • 2 oz. pecan chips (or crushed pecans)
  1. Fry bacon until crispy, then lay on papertowel to drain grease. Crumble the bacon, then set aside.
  2. Beat cream cheese in a stand mixer or with a handmixer in a large mixing bowl until smooth.
  3. Add shredded cheese and the ranch mix, and mix until completely combined.
  4. Add the crumbled bacon and green onions, mix until completely combined.
  5. Scoop mixture into the center of a piece of plastic wrap. Wrap into a ball shape. You can also line a small bowl with a large piece of plastic wrap, then scoop mixture into the bowl - wrapping the ends up at the top. I've done this pictured here. Place in the freezer long enough to firm up.
  6. Pour pecan chips into a large bowl. After mixture is firm, remove the plastic wrap and begin pressing the pecans onto the surface of the cheeseball. Do this over the bowl, so any pieces fall back into the bowl. Easier cleanup. ;)
  7. Serve with crackers!
Recipe by Sweet Pennies from Heaven at