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A Bacon Jalapeño Cheddar Ranch Cheese Ball with a large section removed, revealing a creamy white cheese filling mixed with cheddar, bacon, and green onions. Crispy bacon crumbles cover the outside on a black plate.

Bacon Jalapeño Cheddar Ranch Cheese Ball

Nesting Lane
Bacon Jalapeño Cheddar Ranch Cheese Ball is an easy, creamy, make-ahead party appetizer for Christmas, holidays, and game day.
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Prep Time 20 minutes
Cook Time 10 minutes
Refrigerate 2 hours
Total Time 2 hours 30 minutes
Course Appetizer
Cuisine American
Servings 12

Equipment

Large Skillet
Paper Towels
Lanarge Mixing Bowl
Electric Hand Mixer
Spatula
Cutting Board
Sharp Knife
Plastic Wrap
Shallow Bowl
Serving platter

Ingredients
 

  • 16 ounces cream cheese softened
  • 2½ cups shredded sharp cheddar cheese divided
  • 1¼ cup cooked bacon finely crumbled
  • 3 fresh jalapeño peppers seeded and finely diced, divided
  • ¼ cup green onions finely chopped
  • 2 tablespoon green onions finely chopped
  • 2 tablespoon ranch seasoning mix
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper

Instructions
 

  • Place the softened cream cheese in a large mixing bowl and beat with an electric hand mixer until smooth and creamy.
  • Add 2 cups cheddar cheese, ½ cup crumbled bacon, 2 diced jalapeños, ¼ cup green onions, ranch seasoning mix, Worcestershire sauce, garlic powder, smoked paprika, and black pepper.
  • Stir with a spatula until evenly mixed.
  • Transfer the cheese mixture onto a large piece of plastic wrap.
  • Gather the plastic wrap around the mixture and shape it into a round ball.
  • Refrigerate for at least 2 hours, or until firm enough to hold its shape.
  • Place the remaining ¾ cup crumbled bacon, ½ cup cheddar cheese, 1 diced jalapeño, and 2 tablespoons green onions in a shallow bowl.
  • Stir the coating ingredients until evenly mixed.
  • Remove the chilled cheese ball from the refrigerator and unwrap it.
  • Roll the cheese ball in the bacon mixture, gently pressing the coating onto the surface until completely covered.
  • Transfer the coated cheese ball to a serving platter and refrigerate until ready to serve.
  • Let stand at room temperature for 10 to 15 minutes before serving.

Notes

Tips and Tricks

Soften the Cream Cheese – Let the cream cheese soften before mixing so the filling is smooth and easy to blend.
Drain the Bacon – Remove excess grease from the cooked bacon before crumbling it. This helps keep the filling and coating from becoming greasy.
Adjust the Heat – Remove the jalapeño seeds and white membranes for a milder flavor. Leave some of the membranes for extra heat.
Keep the Coating Fresh – For the best texture, add the bacon and cheddar coating shortly before serving.
Serving Suggestions – Serve with crackers, pretzels, celery sticks, or bell pepper strips.

Storing

Refrigerator – Store the cheese ball tightly wrapped or in an airtight container in the refrigerator for up to 3 to 4 days.
Make Ahead – Prepare the cheese ball up to 2 days in advance. Keep it wrapped in the refrigerator and add the coating before serving.
Freezing – Freezing isn't recommended because cream cheese can become grainy after thawing and the fresh vegetables may release moisture.
Food Safety – Don't leave the cheese ball at room temperature for more than 2 hours. Refrigerate leftovers promptly.

Nutrition

Calories: 298kcalCarbohydrates: 6gProtein: 12gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 73mgSodium: 666mgPotassium: 194mgFiber: 1gSugar: 2gVitamin A: 910IUVitamin C: 25mgCalcium: 211mgIron: 0.4mg
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