Reviewed: Nov. 21, 2009

Excellent recipe! Next time I'll set it out about 45 minutes - 1 hour before company arrives, to make sure it softens a bit before serving.

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DaytonaLori

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Reviewed: Nov. 19, 2009

it turned out awesome! I made two changes though. I only used 2 cups of cheddar. After I dumped the 2c bag it looked like plenty so I didn't add more. The second change was to layer it like a parfait to have nuts with each serving. It was a hit! (and super easy)

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heather w.

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Reviewed: Nov. 15, 2009

Absolutely delicious! The only thing I changed was putting real chopped bacon, about four slices, into it. I used wheat crackers and pretzel crackers. The wheat was better but they are both good! Thanks for the recipe. I will make this again and again.

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Bevarly

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Reviewed: Nov. 5, 2009

I've made this quite a few times over the past two years, my brother has made me promise I'll make it for him every Christmas he loved it so much! I changed it up a little the last time I made it, I used Hidden Valley Ranch Fiesta Ranch mix instead of the regular ranch. It made is so zippy! Also, I put about half the amount of cheddar cheese in mine, and I use cheddar jack instead of just plain cheddar. Always a big hit!!!

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MommyCanCook

Cooking Level: Expert

Home Town: Almont, Michigan, USA

Living In: Shelby Township, Michigan, USA

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Reviewed: Nov. 3, 2009

I was actually going to try a new cheese ball recipe this year, but for some reason, it felt all wrong to me. I am sticking with this recipe! It's by far the best recipe, and my family looks forward to having this on the table. I will probably double it and give as gifts this year. I was even thinking about adding some bacon and chives to half of the recipe, just out of curiosity. Although, why mess with perfection?

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LORIMCLAREN

Cooking Level: Expert

Living In: Sharpsville, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

no one at our Halloween party was too in to this. i thought it was ok, but nothing great.

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Oct. 31, 2009

I recently made 12 pounds of this cheese ball for my daughter's wedding. Although I had to much, it was very well received and keeps well for a long time in the refrigerator. Be sure you use ranch dressing mix and not ranch dip mix. The dip mix is much saltier.

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cwalker_06

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Reviewed: Oct. 26, 2009

I made this for my daughter's birthday party and people seemed to like it. We ate the leftovers ourselves. Yum yum. Also nice if accidentally microwaved until warm and squishy. :) I love how easy it was to make. I disagree with the reviewer who says it should be made with bacon bits, not pecans. I'm vegetarian and I love pecans, whereas bacon sounds disgusting to me. Everyone has different tastes. I do agree that it is too salty, even after it has sat for a day or two. If I make it again I would definitely put less of the dressing mix. Thanks!

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Diane442

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

I've made this twice. Followed recipe exactly both times; both times got rave reviews.

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PURPLEMIDNIGHT

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Reviewed: Oct. 23, 2009

I made this for a teacher function and it was a bit salty. Next time I won't put in so much ranch mix. Maybe 3/4.

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Mommystacey

Cooking Level: Beginning

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Reviewed: Oct. 22, 2009

Everyone at my house found this to be way too salty.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

This is a super easy cheese ball and very tasty, but I too found it a little too salty for my taste even after being refrigerated overnight. I will definitely make it again and just decrease the ranch dressing mix.

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Rhonda

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Reviewed: Oct. 19, 2009

As you can imagine, this makes a LOT of cheese ball. It was very tasty, but be sure to make it in advance. Take it out 30-60 minutes before you eat it, otherwise it's a cheese rock. Made my cheese ball, ranch-loving brother very happy for his birthday dinner!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Oct. 7, 2009

Great! I added real bacon pieces and chopped green onions, as others have suggested. You must let this sit overnight, at least, if not make it two days before. The longer the flavors have to relax, the better it is! 1 recipe made 3 good-sized servings for me, and I rolled 1 in pecans, 1 in parsley, and 1 in almonds. Can't wait to make it again!

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Amy

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Bryan, Texas, USA

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Reviewed: Sep. 26, 2009

mild in taste, but so easy to put together. Loved the simplicity.

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mks54

Cooking Level: Intermediate

Home Town: Gilbert, Arizona, USA

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Reviewed: Sep. 13, 2009

This was very easy to make and looked great. Everyone made comments about how good it was and was wondering where I got it from. They were impressed that I made it myself and it was so good.

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DKAY81

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Reviewed: Sep. 8, 2009

I was excited about this recipe since there were so many great reviews and comments! However, I thought this cheese ball just had an overpowering ranch taste. I took it to a BBQ and let's just say the majority of it came back with me! :(

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Elissa

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Reviewed: Sep. 5, 2009

This was very easy to put together and a big hit with all the ladies at work.

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Kerri M

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Reviewed: Aug. 23, 2009

amazing!

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4thegospel

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Reviewed: Aug. 13, 2009

This cheeseball is so easy to make and very good. Every time my husband has a potluck or some kind of celebration at work he asks me to make this cheeseball. He gets requests for it all the time by his co-workers. It needs to be refridgerated for at least a few hours prior to serving or it can be a bit salty. I cover mine in finely shredded cheese rather than nuts because my family does not like nuts. The cheese works just as well.

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