Pioneer Woman Bacon Ranch Cheese Ball

Pioneer woman bacon ranch cheese ball is a creamy, no-bake appetizer made with cream cheese, white cheddar and crispy bacon, ready after a quick chill. That makes it a go-to for Super Bowl parties, Thanksgiving gatherings or any potluck, since you can prep it up to 8 hours ahead.

The key step is processing the cheese mixture in the food processor until just combined, because over-processing turns it greasy instead of fluffy. Skip this and you’ll end up with a dense ball that won’t hold its shape or coat evenly in the bacon-scallion crust.

Ranch seasoning mixed directly into the cheese base gives every bite a tangy, herby punch you won’t get from a dip on the side. Pairing it with white cheddar adds a sharper, nuttier edge than the usual orange cheddar in most cheese ball recipes.

Pioneer Woman Bacon Ranch Cheese Ball

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking timeminutes

Calories

389

kcal

Smooth cream cheese and white cheddar blended with ranch seasoning, shaped into a ball, then coated in crumbled bacon and green onion greens.

Ingredients

• 8 slices bacon
  

• 8 oz. cream cheese, cut into small pieces
  

• 8 oz. white cheddar cheese, grated (about 2 cups)
  

• 2 tbsp. sour cream
  

• 1 tbsp. ranch seasoning (half of a 1-oz. packet)
  

• 5 scallions, white parts finely chopped and green parts sliced
  

• Cooking spray
  

• Crackers, for serving

Directions

• Fry the bacon: Cook 8 slices of bacon in a large skillet over medium heat, turning, until crispy, 6 to 8 minutes, then drain on paper towels.
• Blend the cheese base: Put cream cheese, white cheddar, sour cream, ranch seasoning, scallion whites and 2 bacon slices in a food processor and pulse 30 seconds until combined.
• Shape and coat the ball: Chop the remaining 6 bacon slices and toss with scallion greens on a plate, then scoop the cheese mixture on top. Once your hands are coated with cooking spray, shape the mixture into a ball and roll it in the bacon-scallion mixture until fully coated.
• Chill and serve: Refrigerate the cheese ball for at least 1 hour and up to 8 hours, then pull it from the fridge about 30 minutes before serving. The time at room temperature softens it just enough to spread on crackers.

Tools for this recipe

• Cuisinart 14-cup food processor, Lodge 10.25-inch cast iron skillet. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese instead of white cheddar?

Regular sharp cheddar or pepper jack both work, since they melt into the cream cheese base the same way. Just know that regular cheddar gives a milder taste, while pepper jack adds a spicy kick that pairs with the ranch.

How long does the cheese ball last in the fridge?

A wrapped cheese ball keeps for up to 3 days in the fridge, so you can prep it well before a party. Just press the bacon-green onion coating back on after unwrapping, since some bits fall off during storage.

Can I make the cheese ball the day before?

The recipe says up to 8 hours, but an overnight rest works even better because the ranch seasoning blooms through the cheese. Just wrap it tightly before refrigerating, then pull it out 30 minutes before serving so it spreads on crackers.

What if I don't have a food processor?

A hand mixer with the paddle works, since you just need to blend the cheeses until smooth. Soften the cream cheese at room temp for 20 minutes first though, because a cold block won't break down well without a food processor blade.

Why did my cheese ball fall apart when I tried to shape it?

The cheese mixture was probably too warm, which makes it too soft to hold a ball shape. Just pop it in the fridge for 15 minutes until firm, then coat your hands with cooking spray before shaping so nothing sticks.