AIR FRYER BACON & CHIVE POTATO PUFFS
12 - 18 Mins
6 servings
BACON RANCH CHEESE BALL
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BACON RANCH CHEESE BALL
10 MINS | 10 - 12 servings
Ingredients:
- 12 slices Hatfield Bacon, cooked crisp and finely chopped (divided)
- 8 oz sharp cheddar cheese, grated
- 16 oz cream cheese, softened
- 2½ tablespoons ranch dressing mix
- 2 teaspoons dried minced onion
- ½ teaspoon garlic powder
- pinch of salt
- ¼ teaspoon black pepper
- 1 cup pecans, chopped
- 4 green onions, chopped
Preparation:
- Place ¾ of the bacon and the chopped pecans to a small bowl and mix to combine. Set aside.
- Add the remaining ingredients to a medium bowl and mix to combine.
- Spoon the mixture on a sheet of plastic wrap and wrap to cover completely. Once covered you can use your hands to press and form the mixture into the shape of a football.
- Refrigerate for at least 1 hour.
- About 20 minute before serving, take the cheese ball from the refrigerator, remove the plastic wrap and gently press the bacon/pecan mixture into the cheese ball, covering all sides.
- Serve with crackers, chips, pretzels, etc.
Tip: To add more football flair, cut mozzarella cheese into strips and place on top of the cheese ball to resemble laces.
Recipe created by Hatfield’s friend Michelle Atwood at iheartpublix.com.
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