Bacon-Ranch Cheese Ball
By America's Test KitchenPublished on July 16, 2011
Time
45 minutes, plus 3 hours chilling
Yield
Serves 15 to 20
Ingredients
2 cups shredded extra-sharp cheddar cheese 8 ounces cream cheese, softened2 tablespoons mayonnaise 1 garlic clove, minced3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh cilantro or fresh dill1 teaspoon lemon juice ½ teaspoon onion powder pinch sugar 6 slices bacon, cooked and crumbled
Before You Begin
You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.
Instructions
- COMBINE INGREDIENTS Process cheddar, cream cheese, mayonnaise, garlic, parsley, cilantro, lemon juice, onion powder, and sugar in food processor until smooth.
- SHAPE CHEESE BALL Following Step by Step photo at left, transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)
- COAT CHEESE BALL Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in bacon to coat. Let sit at room temperature for 15 minutes. Serve.
Time
45 minutes, plus 3 hours chillingYield
Serves 15 to 20Ingredients
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
2 tablespoons mayonnaise
1 garlic clove, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro or fresh dill
1 teaspoon lemon juice
½ teaspoon onion powder
pinch sugar
6 slices bacon, cooked and crumbled
Test Kitchen Techniques
Ingredients
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
2 tablespoons mayonnaise
1 garlic clove, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro or fresh dill
1 teaspoon lemon juice
½ teaspoon onion powder
pinch sugar
6 slices bacon, cooked and crumbled
Test Kitchen Techniques
Ingredients
2 cups shredded extra-sharp cheddar cheese
8 ounces cream cheese, softened
2 tablespoons mayonnaise
1 garlic clove, minced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro or fresh dill
1 teaspoon lemon juice
½ teaspoon onion powder
pinch sugar
6 slices bacon, cooked and crumbled
Test Kitchen Techniques
Why This Recipe Works
We passed on the processed cheese for more flavorful cheddar in our Bacon-Ranch Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.
Before You Begin
You'll need 8 ounces of block cheddar to yield 2 cups of shredded cheese.
Instructions
- COMBINE INGREDIENTS Process cheddar, cream cheese, mayonnaise, garlic, parsley, cilantro, lemon juice, onion powder, and sugar in food processor until smooth.
- SHAPE CHEESE BALL Following Step by Step photo at left, transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)
- COAT CHEESE BALL Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in bacon to coat. Let sit at room temperature for 15 minutes. Serve.
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