Bacon Ranch Cheese Ball
This savory bacon ranch cheese ball is party-perfect. It's prepped in 10 minutes and feeds a dozen people or more!!
Servings: 24
Ingredients
- 2 (8-ounce) packages cream cheese, cold NOT room temperature
- ⅓ cup Marzetti Ranch Dip
- 1½ cups shredded cheddar cheese
- ⅓ cup chopped bacon, divided
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dried parsley
- ⅛ teaspoon ground black pepper
Instructions
- In a large bowl, combine the cream cheese, ranch dip, shredded cheddar, 3 tablespoons chopped bacon, garlic powder, paprika, parsley, and pepper. Use a hand mixer and mix just until combined.
- Roll the mixture into a large ball, or two smaller balls. Roll in the remaining bacon.
- Refrigerate for 1 hour before serving.
Video
Notes
Serve with carrot sticks, celery sticks, apple slices, mini bagels, pretzels, crackers, pita chips, tortilla chips, or crostini.
Make ahead of time. Make this cheeseball ahead of time but wait to coat it in bacon bits until the day of, or they might get a little soggy. Wrap in plastic wrap and store in the refrigerator for 1-2 days or freezer for 4-6 weeks. Thaw if needed and roll in cooked bacon bits before serving.
Store. Cover and store leftover cheeseball in the fridge for 4-5 days.
Nutrition
Calories: 154kcal | Carbohydrates: 1g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 210mg | Potassium: 49mg | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 127mg | Iron: 0.2mg