16oz.cream cheese (2 - 8 oz. pacakges)softened to room temperature
1/4cupsour cream
1packageranch dressing seasoning mixWe love Hidden Valley
1/2teaspoongarlic powder
saltto taste
pepperto taste
2cupsgrated sharp cheddar cheese
1cupchopped pecans
Instructions
Place the cream cheese and sour cream in the bowl of a stand mixer or in mixing bowl for hand mixer. Cream together until mixed together well.
Add ranch dressing mix powder and spices. Mix again.
Add the shredded cheddar cheese and mix until well incorporated.
Lay a large piece of saran wrap (big enough that you'll be able to wrap around the entire cheese ball, on the counter, and spoon the cheese ball mixture into the center of it, piling it in to the center.
Gather up the edges of the plastic wrap to the middle, and using your hands, smooth the mixture into a ball.
Place the plastic wrap covered cheeseball in the freezer to chill for 30 minutes.
Pour the chopped pecans onto a single layer on a baking sheet or cutting board. Roll the chilled cheese ball in the pecans until it is completely covered.
Transfer the cheese ball onto a plate and cover with plastic wrap. Chill for at least 1 hour more in the refrigerator before serving.
Serve with an assortment of crackers or favorite items! See blog post for suggestions!
Notes
What to Serve with a Cheese Ball:
pita chips
tortilla chips
celery sticks
carrot sticks
other fresh veggies (radishes, cucumbers, etc.)
buttery crackers (like Ritz)
wheat thins
corn chips
slices of smoked sausage, etc.
How to Store Leftover Cheese Ball:If you have leftovers of this homemade cheeseball, store in an airtight container and place in the refrigerator for up to 2 weeks! This is one of the reasons why it's one of the best make-ahead appetizers.