It’s not a party until there’s a cheese ball. This classic cheese ball recipe is our favorite, easiest way to big cheese-ball flavor, complete with two kinds of cheese, a crust of bacon and pecans and herbs, that kick from ranch that pleases a crowd, and a boost from our Original Championship Seasoning. Serve with crackers, pita chips, or pretzels. Pro tip: Maybe make two.
16 oz. cream cheese, room temperature
3 Tbsp. sour cream
1 oz. package ranch seasoning
1 1/2 tsp. Head Country Championship Seasoning, Original
1 1/4 C. shredded cheddar cheese
1/2 C. shredded Monterey jack cheese
8 slices bacon, cooked and chopped
1/3 C. chopped parsley
2/3 C. chopped pecans
Add cream cheese, sour cream, ranch seasoning, and Head Country Bar-B-Q Championship Original Seasoning to a large mixing bowl. Stir with a spatula until combined. Add shredded cheeses, half of the bacon, and all except 3 Tbsp. of the parsley (set aside the rest for later).
Stir the mixture until thoroughly combined.
Form the cheese mixture into a ball and wrap tightly in plastic wrap. Refrigerate for several hours or overnight, until firm.
Make the outer coating just before serving. Add pecans, remaining half of the bacon, and remaining parsley to a bowl. Stir to combine. Spread out on a plate or flat surface.
Roll the cheese ball in the mixture, being sure to coat the entire outside. Press the coating in well to be sure it sticks.
Serve immediately or cover with plastic wrap and refrigerate until ready to serve. Enjoy!