Bacon & Cheese Sheet Pan Omelet
40 MINS
8 servings
BACON RANCH CHEESE BALL
Rate this recipe
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.
Related Recipes
BACK
GO
