This bacon ranch cheese ball is one of those appetizers I make when I want something familiar that I know people will go for. Bacon, ranch, and green onions always land, and this version comes together in about 15 minutes while still holding up from the first cracker to the last.
I tested this one a lot, and almost all of that testing was about texture, not flavor. This version is the result of dialing in a cheese ball that stays smooth and spreadable, holds its shape, and doesn’t turn soft or flat once it’s been sitting out.
It’s easy to make ahead and doesn’t fall apart when it’s been sitting out for a bit. I usually set it out alongside something warm like Chili Cheese Dip so there’s a mix of hot and cold snacks on the table. If you want something more filling on the table, French Dip Sliders are an easy add that works with the same crowd.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This cheese ball checks all the right boxes for easy entertaining. It’s familiar, flavorful, and doesn’t require any cooking beyond the bacon.
- Quick. Comes together in about 15 minutes of hands-on time.
- Make-ahead friendly. Easy to prep the day before.
- Crowd-pleasing. Bacon and ranch always deliver.
- Adaptable. Skip the nuts or adjust the ranch to taste.
Which Cheese Ball Should I Make?
If you’re deciding between cheese balls, here’s how they stack up:
- Bacon Ranch Cheese Ball (this one). Savory, familiar, and easy to make ahead. This one holds up well when it’s sitting out and works for just about any crowd.
- Jalapeño Popper Cheese Ball. A little spicy with a bold, savory edge. Great if you want something with heat that still feels familiar.
- Ham Pineapple Cheese Ball. Sweet and savory with a retro party vibe. This one’s a good choice if you want something different on the table.
Frequently Asked Questions
Can I make this ahead of time?
Yes. You can make the cheese ball up to 24 hours in advance. Wait to roll it in the coating until just before serving.
Can I use bottled ranch dressing?
No. Bottled dressing will make the cheese ball too soft and hard to shape.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Cream cheese and sour cream. Full-fat cream cheese gives the best flavor and structure, while sour cream softens the texture and keeps the cheese ball smooth and spreadable. Let the cream cheese soften fully before mixing so everything blends evenly.
- Ranch seasoning. A standard packet provides plenty of flavor without overpowering the cheese. If you prefer a milder ranch flavor, you can start with part of the packet and adjust to taste.
- Cheddar cheese. Sharp cheddar adds the most flavor and holds its own once everything is mixed together. Mild cheddar tends to get lost.
- Bacon. Thick-cut bacon cooked until crisp works best. Let it cool completely before adding so it doesn’t soften the cheese mixture. We also use bacon bits in the coating. You can use extra bacon or use bacon bits for both! Do it your way, based on what you have on hand.
- Green onions. Add freshness and color without overpowering the other flavors. Use them both inside the cheese ball and in the coating.
- Nuts. Pecans or walnuts add crunch to the outside, but they can be skipped if you want a nut-free option.
How to make a Cheese Ball
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped. Let the cream cheese soften so it mixes smoothly.
Mix and shape. Mix the cream cheese, sour cream, ranch seasoning, cheddar, bacon, and green onions until fully combined. Scoop onto plastic wrap, shape into a ball, wrap tightly, and refrigerate until firm.
Coat and serve. Roll the chilled cheese ball in the bacon, nuts, and green onions until evenly coated. Serve with crackers, pretzels, or sliced vegetables.
Turn this recipe into cheese ball bites by shaping the mixture into 1 to 2 tablespoon portions. Roll each bite in the coating, then insert a pretzel stick into the center before serving.
Troubleshooting Guide – Common Problems and Solutions
- The cheese ball feels too soft. It probably just needs more chill time. Wrap it back up and give it another 30 to 60 minutes in the fridge before rolling.
- The mixture feels greasy. This usually means the bacon went in while it was still warm. Chill the mixture longer and it will firm back up as it cools.
- The coating isn’t sticking. Don’t roll it aggressively. Press the coating gently into the surface so it actually grabs instead of sliding off.
Kylee’s Notes
- If the cream cheese is still cold, the mixture will turn lumpy instead of smooth. Give it enough time to soften fully before mixing.
- Freshly shredded cheddar melts into the mixture better than pre-shredded cheese, which can feel dry or grainy.
- Make sure the bacon is completely cooled before adding it. Warm bacon can melt the cheese and make the mixture greasy.
- If the cheese ball feels too soft after chilling, give it another 30 minutes in the fridge before rolling it in the coating.
- For clean edges and an even shape, use the plastic wrap to gently press and rotate the cheese ball instead of handling it directly.
How to store leftovers
Refrigerator
Wrap tightly or store in an airtight container in the fridge for up to 4 days. Freezing is not recommended. The texture changes once thawed.
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Bacon Ranch Cheese Ball
Recommended Equipment
Ingredients
- 1 lb cream cheese (softened (2 boxes))
- ½ cup sour cream
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 ½ cups shredded sharp cheddar cheese
- ¾ cup cooked bacon (finely crumbled)
- 2 tablespoons green onions (thinly sliced)
For rolling
- ½ cup bacon bits
- ¼ cup finely chopped pecans or walnuts
- ¼ cup green onions (thinly sliced)
For serving
- crackers, pretzels chips, or sliced vegetables
Directions
- Get prepped. Allow 1 lb cream cheese to soften at room temperature so it mixes smoothly.
- Mix the base. In a large bowl, mix the cream cheese and ½ cup sour cream until smooth and creamy.
- Add the flavor. Stir in 1 packet ranch seasoning mix until fully combined. Add 1 ½ cups shredded sharp cheddar cheese, ¾ cup cooked bacon, and 2 tablespoons green onions, mixing until evenly distributed.
- Shape and chill. Scoop the mixture onto plastic wrap and shape into a ball. Wrap tightly and refrigerate for at least 1 hour, or until firm.
- Roll and serve. Combine ½ cup bacon bits, ¼ cup finely chopped pecans or walnuts, and ¼ cup green onions on a plate. Unwrap the chilled cheese ball and roll it in the mixture until evenly coated. Serve with crackers, pretzels chips, or sliced vegetables.
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Notes
- Let the cream cheese fully soften before mixing.
- Use freshly shredded cheese for the best texture.
- Cook the bacon until crisp so it stays crunchy.
- Chill the cheese ball before rolling so it holds its shape.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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