Ranch Cheese Ball Food

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.

EASY RANCH CHEESE BALL

Steps:

• 1. Soften cream cheese to room temperature. In a large bowl slightly beat cream cheese. Add dry ranch mix and mix well with hand mixer. Add cheddar cheese and mix.
• 2. Pour into one large bowl or mold, or into 2 cereal size bowls.
• 3. Cover with plastic wrap and refrigerate an hour. Optional-after unmolding onto serving plate you can cover with chopped pecans.

RANCH CHEESE BALL

Steps:

• Soften cream cheese, stir in ranch mix and cheese until all combined.
• Form into ball and roll in black pepper.
• Place in fridge and chill overnight for flavors to combine.
• 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 MAC AND CHEESE BALLS

Steps:

• Put the milk and macaroni in a small saucepan and bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Simmer until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, add the Monterrey Jack, mozzarella, cream cheese, butter, 1 packet of the ranch seasoning (8 teaspoons) and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Transfer the mixture to a shallow bowl and cool to room temperature to stiffen up.
• Meanwhile, put the flour, eggs and breadcrumbs into 3 separate shallow dishes and season each with salt and pepper.
• Using a 1-ounce ice cream scoop or 2 tablespoons, scoop out balls of the cooled macaroni mixture and put them on a baking sheet. Roll each ball in your hand until smooth, then dredge in the flour, dip in the eggs to coat and roll in the breadcrumbs until completely covered. Put the balls back on the baking sheet and refrigerate until chilled, at least 1 hour.
• Pour enough oil into a large heavy pot to come 2 inches up the side and attach a deep-frying thermometer to the pot. Heat the oil over medium heat to 360 degrees F.
• Working in batches, fry the balls until golden brown on the outside and heated through inside, about 6 minutes. Using a slotted spoon, lift the balls from the oil and transfer to a paper towel-lined plate.
• Stir together the mayonnaise, buttermilk and remaining packet ranch seasoning in a small bowl until smooth. Transfer the mac 'n' cheese balls to a serving platter, drizzle with some of the dressing and serve with the remaining dressing on the side for dipping.

RANCH DRESSING CHEESE LOG

Steps:

• In a stand mixer, beat together the cream cheese, mayonnaise, buttermilk and dressing mix. Add the Cheddar cheese and continue beating until thoroughly blended. Wrap the mixture in plastic wrap and place it in the freezer for 30 minutes. When firm, shape the wrapped cheese mixture into a log. Spread the pecans out on a baking sheet or a piece of wax paper. Unwrap the cheese log and roll it in the nuts to coat it on all sides. Serve with crackers or bagel chips.

AMY'S BEER & RANCH CHEESE BALL

Steps:

• Reserve one cup of cheese.
• In a medium bowl, combine remaining ingredients (I use a hand mixer to make sure it's combined well).
• Push mixture together in the center of the bowl, making a ball shape, cover bowl, and refrigerate 2 hours or longer.
• Place a large strip of plastic wrap on the counter top.
• Sprinkle remaining cup of cheese over the center of the plastic wrap.
• Place cream cheese mixture in the center of the shredded cheese, and use plastic wrap to mold into a ball.
• Roll the ball to completely cover in shredded cheese.
• (I often use more than one cup of cheese to completely cover the cheese ball).
• Wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving.
• Serve with hearty crackers such as Wheat Thins or Triscuits.

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.

EASY RANCH CHEESE BALL

Steps:

• 1. In a medium bowl, mash and stir the softened cream cheese.
• 2. Add the dressing mix and cheddar cheese and stir to combine well.
• 3. Line a bowl with plastic wrap and pour cheese mixture into the bowl. Bring the plastic wrap up around the mixture and press to provide a round shape to the cheese ball.
• 4. Refrigerate for 2 hours to firm.
• 5. When ready to serve, remove from refigerater, remove plastic wrap and roll the cheese ball in the chopped nuts to cover.
• 6. Place on your serving dish and surround with your favorite cracker variety.

EASY RANCH CHEESE BALL

Steps:

• Allow cream cheese and cheese to come to room temperature.
• Mix both cheeses and dressing mix with hand mixer until blended.
• Put mixture out on plastic wrap or wax paper and shape.
• Put pecans or bacon bits in large ziplock bag and carefully put cheese mixture in and roll it around to cover the outside with the nuts or bits.
• Refrigerate over night and enjoy! Took only 5 minutes to make this and it was a big hit!