BACON-RANCH CHEESEBALL by NancyC
Makes about 16 servings

2 (8-ounce) packages cream cheese, softened
1 (1-ounce) package dry Ranch dressing mix
2 Tablespoons mayonnaise
1/2 teaspoon garlic powder
1/2 cup finely chopped green onion or fresh chives, divided
3/4 cup (or a 2.5 to 3-ounce package) real bacon pieces (or 8 slices bacon, cooked and crumbled, divided)
2 cups finely shredded sharp cheddar cheese, divided
1/3 cup finely chopped pecans
Crackers, pretzels, and/or raw veggies, for serving

In a large bowl, mix the cream cheese, Ranch dressing mix, mayonnaise, and garlic powder. Then mix in half of the green onion, half of the bacon pieces, and 1 1/2 cups of the cheddar cheese. Mix everything well.

Form mixture into a round ball (mixture will be sticky, so coat hands with cooking spray to shape the ball or use a piece of plastic wrap to cover your hands). Wrap in plastic wrap and refrigerate for at least 2 hours.

After 2 hours, make the mixture to coat the cheeseball: In small bowl, mix together the remaining green onion or chives, bacon pieces, cheddar cheese, and chopped pecans. Spread this mixture evenly onto a large platter.

Remove plastic wrap from chilled cheeseball and roll in this mixture, completely covering the ball and lightly pressing the mixture into the ball so it sticks (you’ll have more than enough of the mixture to coat your cheeseball–you can use the extra for adding into a salad).

Place cheeseball on a cheese board or serving plate and serve with crackers, pretzels or raw veggies. If serving later, refrigerate cheese ball until ready to serve.

Recipe from NancyC | nancy-c.com