Recipe by Ellen Rainey
"This is a wonderful cheese ball. It is very easy to make and simply delicious. Whenever I make it for gatherings or work it always gets great reviews. Serve with an assortment of crackers."
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2 (8 ounce) packages
cream cheese, softened
3 1/2 cups
shredded sharp Cheddar cheese
1 (1 ounce) package
Ranch-style dressing mix
Excellent recipe. Just needed a couple modifications to make it perfect!. Do everything as the recipe calls for, except only use two cups of sharp cheddar(3 1/2 cups is WAY to much). Then, add 2.25oz of dried beef(chopped very fine), green onions(just enough for color and a little zest) and a dab of worcestershire sauce. Make sure that you get the RANCH DRESSING MIX instead of dip mix(this is important). It WILL BE to salty if you mess up and get the dip mix. Mixing it together works alot better when done with your hands(feels yucky, works great). Also, I made sure to chop my pecans fine. Taking it out of the fridge about an hour before serving makes it just right for the crackers. We served this at a party of about 6 people and it was gone before anything else was touched. Hands down, a HUGE hit!
For ease = 4 star; but I thought it was missing something (black or green olives or onions.)
I made this cheese ball for my christmas party and everyone just loved it!I changed a few things.I would advise not using the whole packet of ranch mix,to salty.I used all but a tablespoon,turned out perfect.I also added a cup of monterey jack cheese.make sure you get the finely shredded cheese so it's easier to mix.also,i let the cheeseball sit in the fridge for about 12 hours and got it out about 2 hours before my party started.served it with ritz crackers,WONDERFUL!everyone loved it so much they asked me when i would be making it again!
Delicious and SO easy. BUT - I think the amt. of Cheddar cheese is a printed incorrectly. I used one cup of finely shredded cheddar and it was perfect - 16 oz. would be too much.
Excellent! I added 1T Worchestershire and 1T Tabasco. I received lots of compliments. It is a keeper! Note: I have made this twice. Once using Hidden Valley DIPS mix and once using Hidden Valley Ranch dressing mix. There is a huge difference. Use the Salad Dressing mix and NOT the dips. The dips mix is very, very salty. (Edited 5/22/2010)
Wonderful!!! I made this for a work Christmas luncheon and it went quickly. My husband asked me to make it again for my family for Christmas and my sister claimed all the leftovers before anyone even arrived. I did make a few changes: I added 1 jar of chipped beef, 1 Tbsp Worcheshire, and reduced the chedder cheese to one 8 oz. package of shredded sharp cheddar. To form it into a ball I lined a bowl with plastic wrap and spooned the cheese inside. Then pull up on the edges of the plastic wrap to create a ball. I then rolled it into some of the chipped beef.
Super tasty and so easy to make! I just put the cream cheese in my food processor and pulse a few times to soften it. Then add the dressing mix, pulse again. Finally, add the Cheddar cheese in batches until it's all incorporated. This method produces a smooth and fluffy mixture that then can be shaped and coated easily.
I formed a snowman and then frosted it with whipped cream cheese. No nuts. I used celery for arms, a small carrot nose, raisin eyes, a radichio "scarf", raisin buttons etc. It is delicious and a big hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese Ball I
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 126
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