Have you ever been to a party where a cheese ball is served, and it just sits there because no one wants to be the first person to dig in? That problem is solved with these mini cheddar bacon ranch cheese balls! These are perfect to serve alongside some crackers, great for a tailgate, and the perfect addition to a cheese board.
These are so easy to make ahead and store in your refrigerator, but I think they taste better at room temperature, so take them out of the refrigerator before serving. It makes them creamier, more spreadable, and even tastier!
I’m also all about an appetizer that can be made in advance or brought to a friend’s house if you’ve offered to bring something to share. When you’re entertaining, the last thing you want is an appetizer that takes a lot of time while you’re trying to focus on the main meal. And if you’re bringing something to a friend’s house to share or for a tailgate, you don’t want to take up precious oven space! Whatever the occasion, these are perfect.
- 8 oz. cream cheese, softened
- 1 cup shredded cheddar cheese, divided
- 8 slices bacon, cooked and crumbled
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. drilled dill
- 1 tbsp. dried parsley
- 2 tsp. dried chives
- 2 tsp. onion flakes
- Set aside ⅓ cup of the shredded cheddar cheese and combine the remaining ingredients in a medium bowl. Make sure they are mixed well!
- Using your hands, form balls about 1½ inches in diameter. If the mixture is sticking to your hands, you can wet them with water or spray them with nonstick cooking spray.
- Make sure the remaining ⅓ cup of shredded cheese is in small pieces. You can even chop it on a cutting board if it's not finely grated enough. Place the cheese in a small bowl.
- Roll the cheese balls in the shredded cheddar and refrigerate until ready to serve. Take them out about 20-30 minutes prior to serving.
- Enjoy!
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