Cheese Ball Recipe

A cheese ball is sliced with a knife and a cracker is covered in the yummy cheese.

5 from 1 vote

This cheese ball recipe combines creamy cheese, smoky bacon, and bold flavors for the ultimate party appetizer. Easy to make and always a crowd-pleaser, it’s perfect for any occasion!

Prep Time10

Cook Time15

Chill Time4

Total Time4 25

Course: Appetizer, Cheesy, Snack

Cuisine: American

Servings:

Calories: 306kcal

Author: Shauna

Ingredients

12 ounces center-cut bacon cooked and crumbled, divided into ½ cup and ¼ cup
16 ounces cream cheese room temperature
3 tablespoons bottled Ranch dressing I used Hidden Valley Ranch original
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons chopped chives divided into 2 tablespoons and 1 tablespoon
2 cups sharp cheddar cheese finely shredded
1 cup walnuts finely chopped

Instructions

In a large skillet on medium-low heat, cook your bacon until crisp (this can take anywhere between 10 to 15 minutes). Once cooked, drain your bacon on a paper towel-lined plate. Once cooled, chop your bacon, then set aside.
In a large bowl with a rubber spatula, combine the cream cheese, ranch dressing, garlic powder, kosher salt, black pepper, and 2 tablespoons of chopped chives. Cream together until smooth and all the ingredients are evenly incorporated.
Add the finely shredded cheddar cheese and ½ cup of the bacon crumbles. Gently fold them into the cream cheese mixture until all the ingredients are completely combined.
On a large plate, add the remaining ¼ cup of bacon crumbles, 1 tablespoon of chopped chives, and the finely chopped walnuts. Gently mix them all together, then spread them out in an even layer on your plate. This will make it easier to roll and coat your cheese ball.
While your cream cheese mixture is still in the bowl, take your rubber spatula and gently form it into a large ball.
Very carefully place your cheese ball onto your plate with your walnut mixture. Using your hands gently press the walnut coating all over the outside of your cheese ball. You can roll your cheese ball around on your plate to make sure that all sides are evenly coated.
Wrap your cheese ball in plastic wrap and place on a plate, in the refrigerator, to chill for 4 hours prior to serving.

Notes

Do not use thick-sliced bacon for this recipe. Center cut works best because it is less fatty and not too thick to mix with the cream cheese. I like to pre-chop my raw bacon into thin slices before cooking it. I find it cooks a little faster and also yields more evenly-sized bacon crumbles.
Make sure your cream cheese is at room temperature so that you don’t have any lumps in your cheese ball mixture.
If you prefer, you can lightly toast your walnuts prior to chopping them. This adds a great elevated flavor but is not necessary. Also, if you prefer the taste of pecans more than walnuts, then they make a great alternative for this cheese ball.

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