Cowboy Cream Cheese Ball Recipe (Print Version)
A creamy, smoky, crunchy cowboy cheese ball with bacon, cheddar, jalapeno, ranch seasoning, and toasted pecans.
# Ingredients:
For the cheese ball
01 -
8 oz (225 g) cream cheese, softened
02 -
1 cup (115 g) freshly shredded sharp cheddar cheese
03 -
6 slices bacon, cooked crisp and finely chopped, divided
04 -
2 jalapenos, seeded and finely minced, divided
05 -
3 scallions, thinly sliced, divided
06 -
2 teaspoons ranch seasoning
07 -
1 teaspoon Worcestershire sauce
08 -
1 teaspoon fresh lime juice
09 -
1/2 teaspoon smoked paprika
10 -
1/4 teaspoon garlic powder
11 -
1/4 teaspoon black pepper
For the coating and serving
12 -
1/2 cup (55 g) chopped pecans, toasted and cooled
13 -
Sturdy crackers, pretzel crisps, celery sticks, or mini peppers, for serving
# Instructions:
01 -
Place the chopped pecans in a dry skillet over medium heat. Toast for 3-5 minutes, stirring often, until fragrant. Transfer to a plate to cool.
02 -
Cook the bacon until crisp, then drain it well on paper towels. Chop finely and divide it in half.
03 -
Beat the softened cream cheese until smooth. Fold in cheddar, half the bacon, half the jalapenos, most of the scallions, ranch seasoning, Worcestershire sauce, lime juice, smoked paprika, garlic powder, and black pepper.
04 -
On a shallow plate, stir together the toasted pecans, remaining bacon, remaining jalapenos, and remaining scallions.
05 -
Scoop the cheese mixture onto a sheet of plastic wrap. Use the wrap to form it into a round ball, then roll it in the coating and press gently so the outside is covered.
06 -
Wrap and refrigerate for at least 1 hour. Let stand at room temperature for 15 minutes before serving with crackers, pretzels, or vegetables.
# Notes:
01 -
Chill at least 1 hour before serving for the best shape and flavor.
02 -
Can be made up to 24 hours ahead.
03 -
Keep refrigerated until close to serving time.