Bacon Ranch Cheese Ball


This is a great alternative to the traditional cheese and cracker platter at a bbq or even Christmas. Hugely popular in the USA,  not so much here, but maybe that will change- because they are just so yummy! Very versatile recipe which you can modify to suit your taste buds, there are herb cheese balls, dried fruit sweet cheeseballs, and this awesome Bacon ranch Cheese Ball. Give it a try!

Make sure you chill your mixture in the fridge for a couple of hours before rolling it into the ball. Otherwise it might be a big mess. You can store the cheeseball for a couple of weeks in the fridge, make sure it is tightly wrapped with gladwrap.

Using Pecan nuts to coat the outside is optional, but it does need to be coated in something. Pecans are a pretty popular choice, but you could use a variety of fresh chopped herbs, finely processed bacon, your imagination is the limit.

Bacon Ranch Cheese Ball


  • 500 grams Philadelphia Cream Cheese (2 x 250g packages)
  • 2-4 Spring Onions (the useable part), Finely Chopped.
  • 1 Cup grated Tasty Cheddar Cheese
  • 1 Cup Cooked Bacon, very finely chopped (or processed)
  • 1 Tablespoon dried Parsley
  • 1 teaspoon Dill
  • 1 teaspoon Onion Flakes
  • 1 1/2 teaspoons garlic Powder
  • 1 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 Cup Chopped Pecans for rolling (lightly toasted if desired)


  1. Place the cream cheese in a medium sized bowl and microwave 30-40 seconds until the cream cheese is soft enough to mash with a wooden spoon. Break up the cream cheese and stir until smooth-ish.
  2. Add the finely chopped cooked Bacon pieces, Grated Cheese, herbs and spices and the chopped spring onions.
  3. Stir until thoroughly combined, push into one solid lump and chill in refrigerator for a couple of hours.
  4. Place half of chopped Pecans (lightly toasted if you wish) onto some gladwrap, place the roughly shaped cream cheese mixture on top of pecans.
  5. Coat the Cheeseball evenly in the chopped Pecans, press into a tight ball. Cover with gladwrap and keep refrigerated until needed.
  6. To serve, use a knife and cut wedges, and spread on crackers.

Leave a Reply

Your email address will not be published.