Go Back

Cheddar Ranch Cheese Ball

This cheddar ranch cheese ball combines sharp cheddar, green onions, and ranch seasoning in a creamy make-ahead appetizer. After chilling until firm, it’s rolled in chopped pecans and parsley for a crunchy coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the cheese ball
  • 2 block (8 oz) cream cheese softened
  • 2 cup sharp cheddar cheese shredded
  • 1 packet (1 oz) dry ranch seasoning mix
  • 0.25 cup green onions thinly sliced
  • 1 tsp Worcestershire sauce
For the coating
  • 1 cup pecans finely chopped
  • 2 tbsp fresh parsley chopped

Method
 

Make the cheese ball
  1. Mix the cream cheese, cheddar, ranch seasoning, green onions, and Worcestershire sauce in a medium bowl until evenly combined.
  2. Scrape the mixture onto a large piece of plastic wrap and shape it into a ball.
  3. Wrap the ball tightly and refrigerate for 1 to 2 hours, until firm.
Coat the cheese ball
  1. Mix the pecans and parsley on a plate.
  2. Unwrap the chilled cheese ball and roll it in the pecan mixture, pressing gently so the coating adheres.

Notes

For the neatest coating, chill the cheese ball until firm before rolling it in the pecans and parsley. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because it can affect the creamy texture. For a nut-free option, use toasted pumpkin seeds instead of pecans.