Classic Ranch Cheddar Cheese Ball Coated in Pecans

Tweet
Share
Pin
Share

This ranch cheddar cheese ball is a retro party appetizer that never goes out of style—creamy, tangy, and loaded with sharp cheddar flavor, all coated in crunchy toasted pecans.

It takes 15 minutes to make and gets better after a day in the refrigerator.

Why You’ll Love It

  • Classic crowd-pleaser that everyone loves
  • Only 10 minutes of hands-on prep
  • Can be made up to 3 days ahead
  • Feeds 12–16 as an appetizer
  • Easily customizable with different coatings and mix-ins

Ingredients

For the Cheese Ball:

  • 16 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 packet (1 ounce) ranch seasoning mix
  • 2 tablespoons sour cream
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 green onions, finely chopped

For the Coating:

  • 1 1/2 cups pecans, finely chopped
  • 2 tablespoons fresh parsley, finely minced (optional)

For Serving:

  • Assorted crackers
  • Sliced baguette
  • Celery sticks
  • Pretzel crisps

Steps

  1. Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and lightly browned.
  2. Transfer the pecans to a plate and let cool completely, then chop finely.
  3. In a large mixing bowl, combine the softened cream cheese, shredded cheddar, ranch seasoning, sour cream, Worcestershire sauce, garlic powder, and onion powder.
  4. Beat with a hand mixer on medium speed or stir vigorously with a wooden spoon until smooth and well combined.
  5. Fold in the chopped green onions.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour until firm enough to shape.
  7. Combine the chopped pecans and parsley (if using) on a large plate or rimmed baking sheet.
  8. Scoop the chilled cheese mixture onto the center of the nut mixture.
  9. Using your hands, shape the cheese into a ball, then roll it in the pecans, pressing gently to coat all sides evenly.
  10. Wrap the coated cheese ball tightly in plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors develop.
  11. Remove from the refrigerator 15–20 minutes before serving to soften slightly.
  12. Place on a serving platter and surround with crackers and vegetables.

Helpful Tips and Substitutions

The cream cheese must be fully softened for smooth mixing—leave it out for at least 1 hour or microwave in 15-second bursts.

Shred your own cheddar from a block for the best melt and texture—pre-shredded cheese contains anti-caking agents.

A box grater makes quick work of shredding cheese.

Swap ranch seasoning for everything bagel seasoning, taco seasoning, or Italian seasoning for different flavor profiles.

Replace pecans with walnuts, sliced almonds, or crispy crumbled bacon.

Add 4 slices of cooked, crumbled bacon to the cheese mixture for a bacon ranch variation.

For a spicier version, mix in 2 tablespoons of diced pickled jalapenos.

Shape into two smaller balls or a log instead of one large ball for easier serving at bigger parties.

Serving Ideas

Place the cheese ball in the center of a large platter surrounded by an assortment of crackers, breadsticks, and vegetables.

Provide a cheese spreader or small knife for easy serving.

Pair with buttery crackers, water crackers, or sturdy wheat crackers that can hold up to spreading.

Serve alongside other appetizers like vegetable crudites, olives, and cured meats for a full spread.

Spread leftovers on bagels, use as a sandwich spread, or stuff into celery sticks.

For a holiday presentation, shape into a pinecone and use almond slices as scales.

Make-Ahead and Storage

This cheese ball is ideal for making ahead—the flavors improve after 24–48 hours in the refrigerator.

Store uncoated cheese mixture in an airtight container for up to 5 days, then shape and coat before serving.

Store the fully coated cheese ball wrapped tightly in plastic wrap for up to 3 days.

For longer storage, freeze the uncoated cheese ball for up to 1 month.

Thaw overnight in the refrigerator, then roll in fresh pecans before serving.

Do not freeze after coating—the pecans will become soft and lose their crunch.

If the cheese ball becomes too firm in the refrigerator, let it sit at room temperature for 20–30 minutes until spreadable.

A Party Classic for Good Reason

This ranch cheddar cheese ball proves that simple recipes often taste the best.

The combination of tangy cream cheese, sharp cheddar, and zesty ranch is irresistible, and the pecan coating adds the perfect crunch.

Make it once and you’ll understand why cheese balls have been party staples for decades.

Similar Posts