Bacon Ranch Cheese Ball

Name: Bacon Ranch Cheese Ball (Elevated)
Prep time: 12 min
Cook time: 18 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 8 ounces Cream cheese-softened; 1 cup Smoked Gouda-shredded; 1/2 cup Gruyère-shredded; 10 slices Bacon-thick-cut, smoked, cooked and crumbled; 2 tablespoons Sour cream; 2 tablespoons Buttermilk; 1 tablespoon Fresh chives-chopped; 1 teaspoon Fresh dill-chopped; 1/2 teaspoon Garlic powder; 1/4 teaspoon Black pepper-freshly ground; 1 cup Pecan halves; 2 tablespoons Maple syrup; 1 tablespoon Brown sugar; 1/4 teaspoon Cayenne pepper

⏱1h

👥10

🔥320 cal

Medium

🍽️American

🥗Keto

A sophisticated cheese ball featuring smoked Gouda and Gruyère cheeses, thick-cut smoked bacon, a homemade ranch dip, and a sweet and savory candied pecan coating.

8 ounces Cream cheese-softened

1 cup Smoked Gouda-shredded

1/2 cup Gruyère-shredded

10 slices Bacon-thick-cut, smoked, cooked and crumbled

2 tablespoons Sour cream

See all 14 ingredients ↓

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⏱1h

👥10

🔥320 cal

Medium

🍽️American

🥗Keto

A sophisticated cheese ball featuring smoked Gouda and Gruyère cheeses, thick-cut smoked bacon, a homemade ranch dip, and a sweet and savory candied pecan coating.

#appetizer #party #snack #cheese #bacon #ranch #gourmet

Instructions

Prepare Candied Pecans: In a small skillet, combine Pecan halves, Maple syrup, Brown sugar, and Cayenne pepper. Cook over medium heat, stirring constantly, until the syrup thickens and coats the pecans (about 5-7 minutes). Spread pecans on parchment paper to cool.
In a medium bowl, combine all Cheese Base ingredients until smooth and well blended.
In a separate small bowl, combine all Bacon & Ranch ingredients. Mix well.
Gently fold the Bacon & Ranch mixture into the cheese mixture until evenly distributed.
Shape the cheese mixture into a ball.
Crush the cooled Candied Pecans slightly.
Roll the cheese ball in the crushed Candied Pecans, ensuring it is fully coated.
Refrigerate for at least 4 hours, or preferably overnight, before serving to allow the flavors to meld and the cheese ball to firm up.

Ingredients

Cheese Base
8 ounces 227 g Cream cheese-softened
1 cup 112 g Smoked Gouda-shredded
1/2 cup 56 g Gruyère-shredded
Bacon & Ranch
10 slices 94 g Bacon-thick-cut, smoked, cooked and crumbled
2 tablespoons 30 mL Sour cream
2 tablespoons 30 mL Buttermilk
1 tablespoon 15 mL Fresh chives-chopped
1 teaspoon 5 mL Fresh dill-chopped
1/2 teaspoon 2.5 mL Garlic powder
1/4 teaspoon 1.25 mL Black pepper-freshly ground
Candied Pecans
1 cup 125 g Pecan halves
2 tablespoons 30 mL Maple syrup
1 tablespoon 15 mL Brown sugar
1/4 teaspoon 1.25 mL Cayenne pepper

Equipment

Medium bowl
Small bowl
Small skillet
Parchment paper
Mixing spoon

Instructions

Prepare Candied Pecans: In a small skillet, combine Pecan halves, Maple syrup, Brown sugar, and Cayenne pepper. Cook over medium heat, stirring constantly, until the syrup thickens and coats the pecans (about 5-7 minutes). Spread pecans on parchment paper to cool.
In a medium bowl, combine all Cheese Base ingredients until smooth and well blended.
In a separate small bowl, combine all Bacon & Ranch ingredients. Mix well.
Gently fold the Bacon & Ranch mixture into the cheese mixture until evenly distributed.
Shape the cheese mixture into a ball.
Crush the cooled Candied Pecans slightly.
Roll the cheese ball in the crushed Candied Pecans, ensuring it is fully coated.
Refrigerate for at least 4 hours, or preferably overnight, before serving to allow the flavors to meld and the cheese ball to firm up.

Nutrition per serving

Calories 320