I never tasted a cheeseball until I met Dave. It must be a southern food. I instantly fell in love though, given my obsession with cream cheese. This recipe is always a hit, but what bacon recipe isnt? This is the easiest recipe to make and the best part is that its best if it sits in the fridge overnight so you can prepare it ahead of time. Make it 2 days in advance if your schedule demands it.
Bacon Ranch Cheeseball
2 blocks (16 oz total) cream cheese (1/3 less fat is ok but not fat free)
3/4 cup sharp cheddar cheese, divided
6 slices bacon, divided
1/4 cup diced green onion
1 tsp worschire
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp onion powder
1/4 tsp italian seasoning
1/4 tsp dill
Let cream cheese sit out to soften.
Cook bacon until very crisp. Cool and crumble it into tiny pieces.
Add cream cheese, 2/3 of total bacon crumbles, seasonings, worschire sauce, and 1/3 cup sharp cheddar. Roll into a nice ball.
Mix together remaining bacon and cheese on top of a piece of saran wrap (cling wrap). Roll cream cheese ball into mixture to coat the outside.
Wrap in plastic wrap and refridgerate overnight so the flavors blend together.
Serve with any type of cracker.
Fat: 12.5 g
Sodium: 177 mg (7%)
Carbohydrates: 1 g
Protein: 4.4 g
This is a great appetizer, kids and adults love it. Now I need to make up for the 17 years before I met Dave, where cheeseball wasn’t in my life!