For the Ranch Cheese Ball
16 oz cream cheese (Two 8 oz blocks)
2 tbsp sour cream
1 1/2 cups sharp cheddar cheese
1 oz Ranch Seasoning (1 packet)
1/4 cup green onions finely chopped
1/2 cup bacon chopped
2 tsp Worcestershire Sauce
For the Cheese Ball Coating
1/4 cup chopped pecans
1/4 cup sharp cheddar cheese shredded
2 tbsp green onions finely chopped
Using a food processor, standing mixer or in a large mixing bowl, combine together cream cheese, sour cream, sharp cheddar cheese, Ranch seasoning packet, green onions, bacon, and Worcestershire sauce.
Spritz clean hands with nonstick baking spray and mold the cheese mixture into a ball shape.
Lay out a piece of plastic wrap and add the ball on top. Fold up the plastic wrap around the ball and further mold into a ball.
Refrigerate for 8 hours (at least 4 hours if in a pinch). This will help firm up the cheese ball.
In a shallow dish or plate, stir together the coating (pecans, sharp cheddar cheese and green onions).
Unwrap the cheese ball and carefully roll it in the toppings. Gently press the toppings in to the sides, if needed.
Serve with crackers, crostini or toast rounds and enjoy!
Swap out cheddar cheese for any variety of cheeses (like white cheddar, pepper jack, colby jack, etc).