2 bricks Cream Cheese, softened
1 ½ cups white cheddar cheese, shredded
1 ½ cups Monterey Jack cheese, shredded
1-pound bacon, cooked crisp, crumbled & divide
¼ cup ranch dressing mix
If you are going to be serving the cheese bites on a buffet or appetizer spread, I suggest that you place your plate over a bowl of ice to help make sure they cheese does not get too soft over time. They will probably disappear quickly and you can simply restock from your pre made stash in the fridge.
I hope you give this monterey bacon ranch cheese ball a try and I hope you love it!
Continuing on with our "Really Retro Holiday" theme this season, I cannot imagine the holidays without at least one type of cheese ball! I have been making a different type of cheese ball on this channel for the last few years and this year is no exception! Today I am sharing my Monterey Ranch cheese ball that will be a lovely addition to your appetizer spread or open house buffet. Filled with a combination of cheeses, crumbled bacon and flavored with ranch dressing mix this one is definitely a keeper! #noreenskitchen #reallyretroholiday #cheeseball #christmas
This cheese ball is super easy to throw together and I bet you have most of the ingredients already on hand! Cream cheese is the base here with the addition of both monterey jack and white cheddar. This is flavored with ranch dressing mix. I have used my homemade version for this recipe but you can use the store bought type. You will need four tablespoons to make this recipe.
You can find my ranch dressing recipe here: http://bit.ly/Ranchdressingmix
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I have shared how to present this three different ways. The cheese ball is the traditional way. This recipe will make two large cheese balls or four smaller ones. You can also divide this up into crocks for just spreading on bread or crackers and the last option is to make the mixture into some delicious cheese bites.
To make the cheese bites, I scooped some of the cheese mixture using the smallest scoop I had which is approximately a teaspoon and a half or half an ounce. I placed the scoops on to a baking sheet lined with parchment paper and then refrigerated them for at least one our until they were solid. Then I placed a thin pretzel stick in each one prior to serving. This acts as a handle or an edible toothpick, if you will. One bite of creamy, crunchy deliciousness ready to go!
The biggest tip I can give you here is to make sure that your cream cheese is really, truly, totally at room temperature! Take it out when you get up in the morning. Then it will be perfect in a couple hours when you mix up your cheese!
This goes together super fast and it can be made in advance by up to two weeks. I like to make these in bulk, divide into smaller cheese balls and wrap individually. Then I can keep them in a big air tight container in the shed fridge and they are ready to go for taking to parties, get togethers and special events. I never go empty handed to someone's home and I always love to share with neighbors. Nothing is more welcomed than a gift of homemade food.
I have rolled my cheeseball into some slivered almonds but you can choose chopped pecans or nothing at all. If you can't eat nuts then consider rolling in a combination of dried parsley and more ranch dressing mix. A combination of chopped fresh herbs will be a nice option as well. Go for parsley and dill to really compliment the flavors of the ranch dressing!
1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Monterey Bacon Ranch Cheese Ball
Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
Beat cream cheese with a hand mixer until light and fluffy.
Add shredded cheddar and Monterey Jack cheeses and beat until well incorporated.
Add ranch dressing mix, Worcestershire sauce, cayenne pepper, salt, and black pepper. Mix well.
Add 1 ½ cups bacon fold in well to combine.
Divide mixture in half. Roll each half into two balls. Cover in plastic wrap and store in the refrigerator for at least two hours to set.
Combine almonds and remaining crumbled bacon together. Place on a plate.
Roll cheese balls in the coating mixture to coat completely.
Serve with crackers, sliced baguette or sliced apples and pears.
Cheese balls can be stored, tightly wrapped and in an airtight container for up to two weeks in the refrigerator.
1 tablespoon Worcestershire sauce
1/2 teaspoon Cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper2 cups slivered almonds