Hidden Valley Ranch Cheese Ball Food

BACON RANCH CHEESEBALL

Steps:

• Place bacon in a large skillet over medium high heat. Cook until crisp, and transfer to a paper towel-lined plate to drain. Crumble or chop into small pieces. Take half and, once cool, mix with panko crumbs. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cheddar cheese, pimientos and Ranch seasoning mix until smooth. Add remaining bacon and mix again to distribute.
• Cover and place in the refrigerator for at least 2 hours, up to overnight. Using plastic wrap to prevent sticking, shape the cream cheese mixture into a ball. Roll in the bacon and bread crumb mixture. Serve with crackers or bread.

RANCH AND BACON CHEESE BALL

Steps:

• Take 2 packages of cream cheese (softened) and mix till slightly whipped.
• Add packet of ranch dressing and mix till incorporated.
• Fold in 1 cup shredded cheese.
• Pour bacon bits in a plate or pie tin.
• Form cream cheese mixture into a ball with your hands.
• Roll ball in bacon bits till covered. Wrap cheese ball in plastic wrap and place in the fridge.
• When cheese ball feels firm, remove and serve with crackers.

HIDDEN VALLEY RANCH CHEESEBURGERS

Steps:

• Combine seasoning/salad dressing mix with beef and cheese.
• Shape into 4 patties; cook thoroughly, until meat is no longer pink in the center; (We like to grill ours, but these can also be cooked on the stovetop).
• Toast buns before serving, if desired.

HIDDEN VALLEY RANCH CHEESE BALL

Steps:

• Mix salad dressing mix double strength (using the 1/2 mayonnaise and 1/2 cup milk).
• Blend in cream cheese with mixer.
• Gently stir in cheddar cheese.
• Form into a ball (If too soft place in freezer for a hour).
• Garnish with poppy seeds, parsley, nuts, or your choice of topping.
• Serve with crackers.

HIDDEN VALLEY RANCH CHEESE BALL

Steps:

• Mix salad dressing mix double strength (using the 1/2 mayonnaise and 1/2 cup milk).
• Blend in cream cheese with mixer.
• Gently stir in cheddar cheese.
• Form into a ball (If too soft place in freezer for a hour).
• Garnish with poppy seeds, parsley, nuts, or your choice of topping.
• Serve with crackers.

RANCH DRESSING CHEESE BALL

Steps:

• In a medium bowl, combine the dressing mix, mayonnaise, buttermilk, Cheddar, and cream cheese until thoroughly blended. Divide the mixture into two equal portions in two separate bowls. Cover the bowls and place them in the freezer for 30 minutes. When each portion is firm, use your hands to shape it into a ball. Place the nuts in a shallow bowl or on a piece of waxed paper. Roll each ball in the nuts to coat it on all sides. Serve with crackers or bagel chips.
• Let this sit at room temperature for about 30 minutes before serving for easier spreading.

BUTTERMILK RANCH CHEESEBALL

Steps:

• Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
• Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.

BUTTERMILK RANCH CHEESEBALL

Steps:

• Mix the sour cream with ranch dressing mix in a bowl until smoothly combined. Add the cream cheese and Cheddar cheese to the bowl, and mix together with your hands until thoroughly blended. Chill the mixture for 5 minutes, then shape into a ball.
• Place the pecans into a shallow bowl, and roll all sides of the cheese ball in the pecans to coat. Serve immediately.