Bacon-Ranch Cheese Ball

We passed on the processed cheese for more flavorful cheddar in our Bacon-Ranch Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.

Ingredients

• 2 cups shredded extra-sharpcheddar cheese

• 8 ounces cream cheese, softened

• 2 tablespoons mayonnaise

• 1 garlic clove, minced

• 3 tablespoons chopped fresh parsley

• 3 tablespoons chopped fresh cilantro or fresh dill

• 1 teaspoon lemon juice

• 1/2 teaspoon onion powder

• pinch sugar

• 6 slices bacon, cooked and crumbled

Directions

1. COMBINE INGREDIENTS: Process cheddar, cream cheese, mayonnaise, garlic, parsley, cilantro, lemon juice, onion powder, and sugar in food processor until smooth.

2. SHAPE CHEESE BALL: Transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)

3. COAT CHEESE BALL: Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in bacon to coat. Let sit at room temperature for 15 minutes. Serve.