Easy Ranch Cheese Ball Recipe (Low Carb Appetizer)

Instead of using a ranch packet, you'll see how quick and easy it is to make this Easy Ranch Cheese Ball Recipe from scratch using a couple fresh herbs and pantry staples!

Course Appetizer, Snack

Cuisine American

Keyword Ranch Cheese Ball

Servings people

Calories 163kcal

Author Faith Gorsky

Ingredients

Ranch Cheese Ball:

6 ounces cream cheese at room temperature
6 ounces white cheddar cheese shredded (see Note)
1 scallion green and white parts, minced
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon Worcestershire sauce
1 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon black pepper
1 pinch salt

Topping:

1/2 cup pecans toasted, cooled, and chopped
1 tablespoon minced fresh flat-leaf parsley

For Serving:

Your favorite crackers

US Customary - Metric

Instructions

Use a handheld electric mixer (or a stand mixer) to beat together all ingredients for the cheese ball.
Roll the cheese mixture into a ball, wrap with plastic wrap, and refrigerate until firm, about 30 minutes. (It should keep wrapped like this in the fridge for up to 5 days before serving.)
Right before serving, roll the cheese ball in the pecans and parsley.
Serve with crackers or sliced bread.

Notes

Net Carbs: 2g per serving
White Cheddar Cheese: I used Cabot White Oak Cheddar Cheese.
Wait to roll the outside in herbs or nuts until right before serving.
Roll this into smaller Cheese Ball Bites for portion control.
The crackers pictured in this post is my Low Carb Crackers Recipe (Buttery Sesame Almond Gluten Free Crackers).

Nutrition