PATRIOTIC RANCH CHEESE BALL
84kcal
Ingredients
- 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
Instructions
- 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.
- Sprinkle the shredded cheese over the cream cheese mix along with the sliced green onion. (green parts only). Pulse until blended.
- 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.
- 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.
- 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.
- 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.