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Cheddar Ranch Cheese Ball

Cheddar ranch cheese ball combines cream cheese, sharp cheddar, and ranch seasoning into a creamy, savory appetizer rolled in chopped pecans and fresh parsley. Chill it until firm so the coating presses on neatly and each slice holds its shape.
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Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the cheese ball
  • 2 block (8 oz) cream cheese softened
  • 2 cup sharp cheddar cheese shredded
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tsp Worcestershire sauce
For the coating
  • 1 cup pecans finely chopped
  • 2 tbsp fresh parsley finely chopped

Equipment

  • 1 hand mixer

Method
 

Make the cheese ball
  1. In a large bowl, beat the cream cheese, cheddar, ranch seasoning mix, and Worcestershire sauce with a hand mixer until evenly combined.
  2. Scrape the mixture onto a large piece of plastic wrap.
  3. Shape it into a ball and wrap tightly.
  4. Refrigerate for at least 2 hours, until firm.
Coat the cheese ball
  1. Mix the pecans and parsley on a plate.
  2. Unwrap the chilled cheese ball.
  3. Roll it in the mixture, pressing gently so the coating adheres.

Notes

For the neatest coating, chill until firm before rolling. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a nut-free version, use finely crushed pretzels instead of pecans.