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


  • Author: Christine Mello
  • Prep Time: 70 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 32 servings 1x
  • Category: Appetizer
  • Cuisine: American


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



  • 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)



  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.


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.

Keywords: Cheddar, ranch, cheese ball, patriotic, appetizer, easy