Try this Classic cheese ball recipe, or contribute your own.
- Carbohydrate 2.91103145214559 g
- Cholesterol 0 mg
- Fat 3.26962708609731 g
- Fiber 0.553519775107633 g
- Protein 0.52478126889247 g
- Saturated Fat 0.280841666904076 g
- Serving Size 1 1 -16 serving (31g)
- Sodium 0.343278557611715 mg
- Sugar 2.35751167703796 g
- Trans Fat 0.153578125129827 g
- Calories 38 calories
Step-by-step
- Mix all ingredients except pecans with an electric mixer until smooth.
- Place on plastic wrap, cover and form into ball.
- Refrigerate for at least one hour.
- Place pecans on a plate.
- Remove cheese ball from plastic wrap and roll in pecans until well-coated.
- Place on a platter with crackers and serve.
- Enjoy!
Using an electric mixer to thoroughly incorporate dry ranch seasoning into fully softened cream cheese prevents pockets of concentrated spice and yields a uniform, spreadable base. Ensuring the cream cheese reaches room temperature before mixing is essential for eliminating lumps.
- Pair this rich appetizer with dense, sturdy crackers like seeded rye crisps or thick pita chips that withstand the pressure of spreading without snapping.
- Incorporate crisp, water-dense crudités such as radishes, celery sticks, and bell pepper strips to provide a refreshing, watery crunch that contrasts with the dense dairy.
- Chilling the formed sphere for at least one hour in plastic wrap allows the fats to firm up, ensuring the ball maintains its spherical shape during the outer coating process.
- Double the quantities easily if feeding a larger crowd, or halve the ingredients to form a single smaller portion for intimate gatherings.
Roll the chilled sphere firmly in finely chopped pecans to create a complete exterior barrier. Store leftovers wrapped tightly in plastic within the refrigerator for up to five days.
