Ingredients
Equipment
Method
- Ensure cream cheese is fully softened. Cook bacon until crispy and finely chop. Toast and finely chop pecans. Finely chop parsley and pat dry.
- In a mixing bowl, combine softened cream cheese and ranch seasoning until smooth. Add shredded cheddar and mix to combine.Reserve one-third each of the bacon, pecans, and parsley for coating. Fold the remaining amounts into the cream cheese mixture.
- On a plate, combine reserved chopped bacon, pecans, and parsley. Mix well to create an even coating.
- Use a small cookie scoop (about 1½ tablespoons) to portion the mixture into 20 balls. Roll each portion between your palms to form a smooth ball.
- Roll each ball in the bacon-pecan-parsley mixture, pressing gently so coating adheres well. Place on a parchment-lined tray.
- Cover and refrigerate at least 1 hour, or until firm.
- Just before serving, insert a pretzel stick into each cheese ball to create a handle.
Notes
For best texture, always use fully softened cream cheese and chill the shaped cheese balls before serving. Add pretzel sticks at the last minute to prevent softening.
