Hey, y'all! If you show up to a party in the south, chances are you're going to see a cheeseball in the spread. While there are many delicious varieties, I'm excited to be sharing one of my favorites with you today: my Bacon and Ranch Cheeseball. Make it once and you'll always be obligated to bring it. It's a crowd favorite!
Bacon and Ranch Cheeseball
Frequently Asked Questions
I personally use bacon bits in my cheeseballs, as it is immensely easier -- no cooking or cleanup is involved! If you have a strong preference for cooked bacon, you can absolutely go that route; another option is to use microwave bacon.
Use the cracker of your choice -- I most commonly buy Wheat Thins, Country Club Crackers, and a good ol' fashioned saltine. It's also fabulous with raw vegetables and pretzels.
Yes, and I recommend it! I would make this cheeseball the day before you plan to serve it. While some cheeseballs can last longer, the ingredients in this cheeseball will allow you to keep it for up to four days in the refrigerator.
100%! If you want to freeze this cheeseball, do not add the topping (extra bacon bits). You'll want to add those after your cheeseball has thawed and is ready to serve.
Ingredients, Shopping List:
Cream Cheese: You'll use two, eight-ounce blocks for this recipe. If you want to lighten up this recipe, you could use low-fat cream cheese. Most commonly, I use full-fat when making my Bacon and Ranch Cheeseball.
Sour Cream: Like above, I recommend full-fat, as it is thicker.
Mexican Cheese: You'll use two and a half cups in this recipe. I like Mexican cheese from the supermarket, as it is a blend of many delicious cheeses. However, feel free to use the cheese variety of your liking: cheddar, pepper jack, etc.
Bacon Bits: roughly 8 ounces -- you'll use the bacon bits both inside the cheeseball and as the garnish/topping.
Worcestershire sauce: The secret ingredient to all of my cheeseballs!
Fresh Green Onions: While adding fresh green onions cuts the usable life of the cheeseball (roughly 4 days in the refrigerator), they add immense flavor.
Pecans: chopped.
Seasoning/Spices: black pepper, garlic powder, dry ranch seasoning, poppy seeds.
The Recipe
Enjoy my Bacon and Ranch Cheeseball? Check out my other recipes here!
Bacon and Ranch Cheeseball
Equipment
-
Stand mixer
Ingredients
- 16 oz cream cheese softened
- 2.5 c Mexican blend cheese shredded
- 8 oz bacon bits
- ¾ c pecans chopped
- ⅛ c sour cream
- 1 oz dry ranch seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon course black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poppy seeds
- 2 green onions chopped, green only
Instructions
-
Make sure that the cream cheese is room temperature/softened.
-
Add all ingredients, minus half of the bacon bits, to a stand mixer. Mix until well-combined.
-
Refrigerate until firm.
-
Take cheeseball out of the refrigerator and top with bacon bits. Serve with crackers, pretzels, and/or fresh vegetables. Enjoy!
Nutrition
Y'all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I’d love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn. I also author a sister website to JCP Eats, Unabashedly Southern, on which I write about southern lifestyle. Read Unabashedly Southern here.
Enjoy my Bacon and Ranch Cheeseball? Check out my other recipes here!
