Easy Cheese Ball
12
People talking
-
-
-
-
-
MORE
My mom made this cheeseball every Christmas when I was growing up. It is still one of my favorites! I am not sure of the ranch dressing's envelope size. I don't think it comes in multiple sizes though.
- Ready In:
- 5mins
- Serves:
- Yields:
- Units:
Nutrition Information
12
People talking
ingredients
- 8 ounces shredded cheddar cheese
- 8 ounces sour cream
- 8 ounces cream cheese (softened)
- 0.5 (8 ounce) envelope ranch dressing mix
- 1⁄2 cup chopped pecans
directions
- mix cheddar cheese, sour cream, cream cheese, and ranch dressing mix.
- chill for 1 hour or until set.
- roll in chopped pecans.
- serve with Ritz crackers.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
0.5 (8 ounce) envelope ranch dressing mix what is it asking for? 0.5?
-
The great thing about this recipe is that you can control the amount of fat by choosing non-fat or lo-fat ingredients. The only thing that had me worried was the hi sodium from the ranch dressing mix BUT then I saw that someone had used only 1/2 package and it was still delicious. So a real winner! -
I have given 5 stars because I loved it, despite some necessary changes due to location. I am in the UK, 'Cheese Balls' are not something seen at parties, so I didn't have a reference point for consistency, though reviews say some are too stiff to spread. I wondered if this was because the type of cream cheese used for stiffer cheesecakes is used? I used Kraft Philadelphia, had no idea how how to make a ball from this soft mix, so divided the mix into 250g butter dishes (500g is close to 1lb weight). I used Hazelnuts as I had some & Pecans are only sold in large supermarkets which are not close to me - I wanted to try it before my next home delivery! I don't think this affects the recipe though. I have never noticed Ranch Dressing Mix on sale, I would have had to wait for delivery, so found a good recipe online that I had all the ingredients for. There is no need to have added salt if homemade either, but I used it because I wanted to keep the spreads for a while (if they last that long, I KNOW they are in my fridge lol) & because I thought it may help the texture not be runny. The cheese I used is runnier, but it has set reasonably well in the fridge after 4 hrs & will make sandwiches later well. I'd appreciate some feedback from US cooks as to how to achieve the 'ball' shape, use film or foil, palette knives? Also, I think smaller shapes are better, maybe butter shapes, as if the ball is huge, most people won't have nuts in a party setting. Oh, I also mixed some of the nuts into the cheese & put the rest on top - because I put the mix into butter dishes (then everyone has some nuts) - did for a domestic breakfast/teatime/lunchbox setting though - 'dips' as a party thing isn't found here either. I'll use Pecans next time.
-
CHEESE ball without meat
-
Loved the flavor of this cheese ball, although it turned out to be more of a "cheese blob" than a "cheese ball," even with chilling the mixture overnight. However, the smooth consistency was perfect for dipping or spreading on crackers.
see 12 more
