Author — Jennifer Fishkind Serves — 24 This Bacon Cheddar Ranch Cheese Ball recipe is made with a simple mixture of creamy ranch and cheese plus plenty of bacon with a crunchy coating. Mixed, shaped, chilled and rolled, this cheese ball is an easy make-ahead appetizer. Prep Time 15 minutes mins Chill Time 4 hours hrs Total Time 4 hours hrs 15 minutes mins

16 ounce cream cheese blocks room-temperature
3 tbsp bottled ranch dressing (I used Hidden Valley Ranch original)
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp chopped chives divided
2 cups sharp cheddar cheese finely shredded
12 ounce package center-cut bacon cooked & crumbled, divided.
**Note- this will yield about 3/4 cup bacon crumbles**
1 cup walnuts finely chopped
Butter crackers option: RITZ brand

16 ounce cream cheese blocks room-temperature 3 tbsp bottled ranch dressing (I used Hidden Valley Ranch original) 1/2 tsp garlic powder 1/2 tsp kosher salt 1/4 tsp black pepper 3 tbsp chopped chives divided 2 cup s sharp cheddar cheese finely shredded 12 ounce package center-cut bacon cooked & crumbled, divided. 1 cup walnuts finely chopped

In a large skillet, on medium-low heat, cook your bacon until crisp (this can take anywhere between 10-15 minutes). Once cooked, drain your bacon on a paper towel lined plate. Once cooled, chop your bacon then set aside.
In a large bowl, with a rubber spatula, combine the cream cheese, ranch dressing, garlic powder, kosher salt, black pepper and 2 tablespoons chopped chives. Cream together until smooth and all the ingredients are evenly incorporated.
Add the finely shredded cheddar cheese and ½ cup of the bacon crumbles. Gently fold them into the cream cheese mixture until all the ingredients are completely combined.
On a large plate add the remaining ¼ cup bacon crumbles, 1 tablespoon chopped chives and the finely chopped walnuts. Gently mix them all together then spread them out in an even layer on your plate. This will make it easier to roll and coat your cheese ball.
While your cream cheese mixture is still in the bowl, take your rubber spatula and gently form it into a large ball.
Very carefully place your cheese ball onto your plate with your walnut mixture. Using your hands gently press the walnut coating all over the outside of your cheese ball. You can roll your cheese ball around on your plate to make sure that all sides are evenly coated.
Wrap your cheese ball in plastic wrap and place on a plate, in the refrigerator, to chill for 4 hours prior to serving.
Jenn’s Notes
Storage:
To Store: This cheese ball can be made up to 24 hours ahead of time and can be stored, tightly wrapped in plastic wrap, for up to 3 days in total.
To Freeze: This will freeze well in the freezer in an airtight container or ziplock bag for up to one month. When ready to serve, remove from freezer and place on a tray to thaw in the refrigerator overnight. Once soft, serve and enjoy!
Tips:
Make sure your cream cheese is at room temperature. If it’s chilled, you’ll have a hard time mixing everything smoothly.
I like to pre-chop my raw bacon before cooking it. I find it cooks a little faster and also yields more evenly sized bacon crumbles.
You can also use the Ready-Cook bacon. Just cook it according to package directions, in the microwave, and make sure that you have ¾ total bacon crumbles. This is a great option if you do not like to make a mess in the kitchen cooking your bacon on the stove top.
If you prefer to shred your own cheese, I suggest you place your block of cheese into the freezer about 20 minutes prior to shredding it. It helps the cheese shred better on the fine side of your box grater.
Instead of bottled Ranch dressing, you can mix 3 tablespoons of sour cream with 2 tablespoons of dry ranch packet mix.
You can lightly toast your walnuts prior to chopping them. This adds a great elevated flavor but is not necessary.