Bacon Ranch Jalapeño Cheese Ball
This Bacon Ranch Jalapeño Cheese Ball makes a delicious appetizer for holiday entertaining - made with ranch, crumbled bacon, & jalapeños.
Servings 10 servings
- 16 ounces full fat cream cheese (about 500 grams)
- 1/4 cup full fat sour cream
- 2 cups shredded cheddar cheese (we like 1 cup each white and orange cheddar)
- 1 packet ranch dressing mix
- 2 tablespoons chopped chives
- 1/4 cup chopped jalapeños
- sea salt (to taste)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 10 slices bacon cooked until crisp and crumbled
- 1 jalapeno sliced
- crackers, pretzels, or veggies for serving
In a medium bowl, combine the cream cheese, sour cream and shredded cheese with a rubber spatula or with a hand mixer (if desired).
Add the ranch dressing mix, chopped chives, chopped jalapeños, salt (to taste), and garlic and onion powders.
Stir well to combine and using your spoon or spatula, roll the mixture into a rough ball shape.
Place a large piece of plastic wrap on your work surface and add the cheese ball onto the plastic wrap. Using the plastic wrap, roll the cheese ball into a smooth ball shape wrapping it tightly in the plastic.
Chill the cheese ball in the fridge for 2 hours or overnight.
Before serving, remove the cheese ball from the plastic wrap and roll it in the crumbled bacon until the cheese ball is covered evenly. Press the jalapeno slices onto the top and sides of the cheese ball.
Serve immediately on a platter with your favourite crackers, pretzels, baguette slices, or veggies.
This cheese ball keeps in the fridge wrapped in plastic wrap for about 1 week or in the freezer for about 1 month (defrost in the fridge before serving).
Be sure to roll the cheese ball in the crumbled bacon immediately before serving to maintain an ideal texture.
Serving: 1serving | Calories: 358kcal | Carbohydrates: 4g | Protein: 11g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 646mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 895IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 1mg