Easy Patriotic Ranch Cheese Ball is a quick appetizer decorated for your summer celebrations! Makes enough for a crowd!

One of my favorite things to serve at any party is a cheese ball. They’re a perfect 10 when it comes to being easy to make, always popular and fun to decorate for the occasion, like this Patriotic Ranch Cheese Ball. Some say that cheese balls are old school, but this one – full of ranch and sweet red pepper flavor is anything but boring.

Like so many people these days, many of our friends are following special diets. It’s darn hard to figure out what to serve anymore! Heck, I cut the gluten from my diet and feel guilty when I go to a friends house and have to pass on the yummy food they’ve made. Talk about sad! Anyway, a cheese balls like this one is perfect because it’s low carb and gluten-free. Just set this big ball of deliciousness out with an assortment of crackers and veggies to scoop it up and you are good to go!

Now, before you get started…this recipe makes one very LARGE cheese ball. Enough for a crowd of people. Just letting you know!

Don’t want to scoop? Try Savory Cheese Ball Bites instead. One cheese ball equals one bite! Want to use roasted red peppers? Try my recipe for Roasted Red Pepper Ranch Cheese Ball.

INGREDIENTS FOR A PATRIOTIC RANCH CHEESE BALL

• Cream Cheese
• Ranch Dressing Mix
• Cheddar Cheeses – sharp shredded and a slice of white cheddar to make stars
• Red Bell Pepper
• Green Onion

This recipe makes one extra large or 2 medium sized cheese balls.

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HOW TO MAKE THIS EASY CHEESE BALL RECIPE

This recipe is super simple to make. And if you don’t want to decorate it, then just leave that part out. Easy.

1. Add the cream cheese and ranch dressing mix to the bowl of a food processor. Pulse a few times until the dressing mix is incorporated into the cream cheese. No food processor, no worries! You can also mix this by hand.
2. Sprinkle the shredded cheese over the cream cheese mix along with the sliced green onion. (green parts only). Pulse until blended.
3. Seed the red pepper and slice into quarters. Using a mini star, make cutouts from the red pepper. It’s easier to cut the pepper with the skin side up. Cut more stars out of the white cheddar cheese slice.
4. Chop remaining red pepper and throw pepper and remaining white cheddar cheese into food processor and pulse a few times to mix into the cheese ball.
5. Lay out a large piece of plastic wrap. Scrape mixture into center of plastic and use your hands to form a ball. Pull plastic up tightly over cheese ball and seal. Refrigerate until firm, at least 1 hour.
6. Unwrap cheese ball and decorate with cutouts. Serve with crackers or favorite veggies.

HOW DO YOU STORE CHEESE BALLS?

Shape the ball on top of plastic wrap, then pull the ends and sides of the plastic over the cheese ball. Tightly twist the gathered ends at the top. Wrap entire cheese ball in a second piece of plastic wrap and use hands to smooth and shape again before storing. Cream cheese can be stored in the refrigerator for up to a week; if you’ve used additives such as meat, herbs, fruits and vegetables then storage life is reduced to 24 to 48 hours.

HOW LONG IS THE PARTY

Cheese balls are usually served as appetizers or as part of the buffet table for your guests, but they shouldn’t be left out for more than two hours. Harmful microorganisms multiply fast in nutritious foods like cream cheese when at room temperature and even faster as the temperature rises, so watch the time that your cheese ball has been sitting out. After two hours, any remaining cheese ball should be thrown out for food safety’s sake.

If your gathering will be a long one, consider making smaller cheese balls and bring them out over the course of the event. Wash or change out the serving utensils while you’re at it.

**The two hour rule is a good one to follow for cooked meats, food containing meat or dairy, prepared fruits and vegetables and processed or cooked foods containing eggs.

• Mini Cookie Cutter – to cut out the stars. This set has many to choose from and it’s own case.
• Food Processor – to easily mix the cheese ball ingredients and mince the pepper and onion.
• Wooden Cutting Board – nice surface to cut out shapes, won’t dull the cookie cutter edge.

PATRIOTIC RANCH CHEESE BALL

84kcal

4.3 from 4 votes

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Prep 15 minutes mins

Resting Timechilling 1 hour hr

Total 1 hour hr 15 minutes mins

A creamy, ranch and sweet red pepper cheddar cheese ball decorated for your summer celebrations! Makes enough for a crowd!

Servings 32 servings

Course Appetizer

Cuisine American

Ingredients

1x2x3x

• ▢ 16 ounces cream cheese 2 – 8 ounce blocks
• ▢ 2 tablespoons ranch dip mix
• ▢ 2 cups sharp cheddar cheese shredded
• ▢ 1 red bell pepper medium size
• ▢ 1 slice white cheddar cheese 1 ounce
• ▢ 2 tablespoons sliced green onion (about 2 stalks using green part only)

Equipment

• ▢
  Food Processor
• ▢
  Mini Cookie Cutters

Instructions

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1. Add the cream cheese and ranch dressing mix to the bowl of a food processor. Pulse a few times until the dressing mix is incorporated into the cream cheese. No food processor, no worries! You can also mix this by hand.
2. Sprinkle the shredded cheese over the cream cheese mix along with the sliced green onion. (green parts only). Pulse until blended.
3. Seed the red pepper and slice into quarters. Using a mini star, make cutouts from the red pepper. It’s easier to cut the pepper with the skin side up. Cut more stars out of the white cheddar cheese slice.
4. Chop remaining red pepper and throw pepper and remaining white cheddar cheese into food processor and pulse a few times to mix into the cheese ball.
5. Lay out a large piece of plastic wrap. Scrape mixture into center of plastic and use your hands to form a ball. Pull plastic up tightly over cheese ball and seal. Refrigerate until firm, at least 1 hour.
6. Unwrap cheese ball and decorate with cutouts. Serve with crackers or favorite veggies.

Nutrition

Serving2TablespoonsCalories84kcalCarbohydrates1gProtein3gFat7gSaturated Fat4gCholesterol24mgSodium165mgPotassium34mgFiber1gSugar1gVitamin A390IUVitamin C5mgCalcium71mgIron1mg

Notes

Recipe makes 1 extra large or 2 medium cheese balls. Recipe may be cut in half.

Prep time includes 1 hour cooling time.

Refrigerate leftovers, tightly wrapped in plastic for up to 2 days.

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