Amy's Beer & Ranch Cheese Ball
I came across a recipe for "beer dip" a few years ago that I tweaked to turn into this wonderful cheese ball. It has since become my standard cheese ball, requested at family functions. It's rolled in cheddar cheese, because that's my family's preference-- I'm sure it could be rolled in chipped beef or nuts if you prefer. Cooking time includes time to chill and form the cheese ball.
- Ready In:
- 3hrs 15mins
- 1 bunch green onion, chopped (4-6 stalks)
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) envelope ranch dressing mix
- 3 cups shredded sharp cheddar cheese, to taste
- 1⁄3 cup beer
- hearty cracker (to serve with cheese ball)
- Reserve one cup of cheese.
- In a medium bowl, combine remaining ingredients (I use a hand mixer to make sure it's combined well).
- Push mixture together in the center of the bowl, making a ball shape, cover bowl, and refrigerate 2 hours or longer.
- Place a large strip of plastic wrap on the counter top.
- Sprinkle remaining cup of cheese over the center of the plastic wrap.
- Place cream cheese mixture in the center of the shredded cheese, and use plastic wrap to mold into a ball.
- Roll the ball to completely cover in shredded cheese.
- (I often use more than one cup of cheese to completely cover the cheese ball).
- Wrap the formed cheese ball in plastic wrap and refrigerate one hour or until serving.
- Serve with hearty crackers such as Wheat Thins or Triscuits.