PREP TIME15 mins
TOTAL TIME2 hrs 15 mins
- 8 oz cream cheese
- 1/4 cup sour cream
- 2 tablespoons ranch seasoning
- 3 teaspoons everything seasoning divided
- 2 scallions chopped divided
- 8 oz bacon cooked, chopped and divided
- 1/2 cup pickles chopped and dried with paper towels, reserve 1 tablespoon
- 1/2 cup pecans toasted and chopped, divided
- 1 jalapeño fire roasted and chopped, reserve 1 tsp
- 3/4 cups cheddar cheese shredded and divided
- 3/4 cups Colby Jack cheese shredded and divided
- 1 tablespoon fresh parsley chopped
Add cream cheese, sour cream, ranch seasoning,!1 teaspoon of everything seasoning, and pepper to a large bowl.
Mix thoroughly using a hand mixer to ensure even distribution of the seasonings.
Add 3/4 of the scallions, 6 oz of the bacon, pickles, 1/4 cup of the pecans, 3/4 of the jalapeño, 1/2 cup cheddar and 1/2 cup Colby Jack cheese into the cream cheese mixture.
Incorporate everything using a spatula.
Add the mixture onto plastic wrap and make a round ball.
Place in the refrigerator for at least two hours. If you’re in a hurry you can place it in the freezer for just until it firms up.
Before serving, mix all the reserved ingredients together in a large plate or bowl.
Remove the cheese ball from the plastic wrap and roll into the bacon, nuts and cheese mix.
Press the ball to ensure everything sticks.
Serve with crackers and vegetables.
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Serving: 1/16 recipeSugar: 1.1gFiber: 0.8gCalories: 206kcalFat: 18.2gProtein: 6.9gCarbohydrates: 1.9g