Bacon Cheddar Ranch Cheeseball

• Meat

  • 6 slices Bacon

• Produce

  • 2 tbsp Green onions
  • 2 tbsp Parsley

• Condiments

  • 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 (1-oz. package Ranch seasoning, dry

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 3/4 cup Cheddar cheese, sharp
  • 2 (8-oz. packages Cream cheese

• Other

  • {for serving} pita chips and crackers

Found on spicedblog.com

Description

Ingredients

• 6 slices bacon
• 1 cup pecans, chopped
• 2 Tbsp green onions, chopped
• 2 Tbsp parsley, chopped
• 2 (8-oz.) packages cream cheese, room temperature
• ¾ cup sharp cheddar cheese, shredded
• 1 (1-oz.) package dry ranch seasoning
• ½ Tbsp Worcestershire sauce
• {for serving} pita chips and crackers

Directions

• Place large skillet over medium-high heat. Once hot, add bacon and cook until crispy (~5-7 minutes). Transfer bacon to a paper towel-lined plate; pat dry. Crumble bacon and set aside.
• Meanwhile, place chopped pecans in a dry skillet. Toast over medium heat, shaking often, for 3-4 minutes, or until you can smell the toasted pecans.
• Using a medium bowl, combine bacon, pecans, green onions and parsley. Set aside.
• Using a large bowl, add cream cheese, cheddar cheese, ranch seasoning, Worcestershire sauce and half of the pecan-bacon mixture; stir until well combined.
• Cover bowl with plastic wrap and refrigerate for at least 2 hours (or overnight).
• Using wax paper, shape the mixture into a ball. Roll cheese ball in remaining bacon-pecan mixture.
• Serve with pita chips or crackers.