PECAN BACON RANCH CHEESEBALL
words & images by JENNI EAVES
PREP TIME: 15 minutes
COOK TIME: 30 minutes
MAKES: 1 cheeseball
INGREDIENTS:
• 2 blocks of cream cheese, 8 oz. each softened
• 2 cups finely shredded cheddar cheese
• 1 package of Hidden Valley ranch dip mix *
• 6 slices of bacon, cooked and crumbled
• 3-4 green onions, sliced thinly
• 2 oz. pecan chips (or crushed pecans)
INSTRUCTIONS:
1. Fry bacon until crispy, then lay on papertowel to
drain grease. Crumble the bacon, then set aside.
2. Beat cream cheese in a stand mixer or with a handmixer in a large mixing bowl until smooth.
3. Add shredded cheese and the ranch mix, and mix
until completely combined.
4. Add the crumbled bacon and green onions, mix until completely combined.
5. Scoop mixture into the center of a piece of plastic
wrap. Wrap into a ball shape. You can also line a
small bowl with a large piece of plastic wrap, then
scoop mixture into the bowl - wrapping the ends up
at the top. Place in the freezer long enough to firm
up.
6. Pour pecan chips into a large bowl. After mixture is
firm, remove the plastic wrap and begin pressing
the pecans onto the surface of the cheeseball. Do
this over the bowl, so any pieces fall back into the
bowl.
7. Serve with crackers!
*NOTE: It is recommend to use half the package of the
ranch dip mix, giving a taste from the bowl and then
deciding if you want to add the rest. The cheeseball can
be on the salty side if you use the whole package since
there are also bacon and pecans in the recipe.
58 | Holl & Lane, Issue 3