Bacon Ranch Cheese Ball

5 from 16 votes

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball is creamy and savory with cold cream cheese, ranch dip, cheddar cheese, bacon, garlic powder, paprika, parsley, and pepper.

Prep Time15

Refrigerating Time1

Total Time1 15

Course: Appetizer

Cuisine: American

Servings:

Author: Kristyn Merkley

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

Recipe Tips.

Use cold cream cheese as directed so the mixture stays firm enough to shape.
Mix just until combined so the cheese ball does not become too soft.
Reserve enough bacon for rolling on the outside for the best presentation.
Make one large cheese ball for a party platter or two smaller ones for separate trays.
Make-ahead tip: prepare the cheese ball a day ahead, wrap tightly, and refrigerate until ready to serve.

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 a large piece of plastic wrap and store in the refrigerator for 1-2 days or in the 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.

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