Ranch Cheese Ball

🧂 Ingredients

• 16 oz cream cheese

  (at room temperature)
• 3 tablespoon sour cream

  (or plain Greek yogurt)
• 1 oz Hidden Valley Ranch dry mix packet

  (*see note)
• ¾ teaspoon garlic powder
• 2 cups cheddar cheese

  (shredded)
• 1 cup mozzarella

  (shredded)
• 2 tablespoon freeze dried chives

  (plus more for pecan coating, if desired)
• 6 strips bacon

  (cooked and crumbled, reserve some for the optional pecan coating if desired)
• ¼ cup chopped pecans

  (optional, finely crushed)

Instructions

• 1 Combine all ingredients (except the optional pecans, reserved bacon crumbles,
  and extra chives for the coating) in a large mixing bowl. Use a silicone spatula
  to mix until thoroughly combined, then pop it in the fridge to chill for 5-10
  minutes before shaping.
• 2 Remove the cheese mixture from the mixing bowl and place it in a mound on top of
  a sheet of plastic wrap. Pull up two opposing sides of the plastic wrap and
  place them over the cheese mixture. Place your cupped hands over the plastic
  wrap and use them to form a round shape.
• 3 (optional) Place pecans, reserved bacon bits, and additional freeze-dried chives
  (I used 1 teaspoon) into a Ziploc storage bag (a heavy-duty freezer bags work
  best). Cover it with a kitchen towel and crush with a meat tenderizer mallet.
• 4 (optional) Pour the contents of the bag into a shallow rimmed dish and roll your
  ranch cheese ball in it to coat the outside with the crushed pecan mixture.
• 5 Transfer your cheese ball to a serving tray or platter with pita chips,
  crackers, vegetables, or bread.

Nutrition Info