Cheese Ball Dip
Equipment
- 1 medium mixing bowl
- 1 Wooden spoon or spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 large piece plastic wrap
- 1 shallow plate or pie dish
Ingredients
- 16 ounce cream cheese softened
- 2 cup shredded cheddar cheese sharp
- 0.5 cup sour cream
- 0.25 cup green onions finely chopped
- 0.5 cup cooked bacon crumbled
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper ground
- 0.25 teaspoon salt
- 0.5 cup pecans finely chopped
- 0.25 cup fresh parsley finely chopped
Instructions
- Add softened cream cheese, shredded cheddar cheese and sour cream to the mixing bowl.
- Stir with the spoon or spatula until the mixture is smooth and well combined.
- Add green onions, bacon, garlic powder, onion powder, black pepper and salt to the bowl.
- Mix again until all ingredients are evenly distributed throughout the cheese mixture.
- Shape the cheese mixture into a rough ball with the spatula or your clean hands.
- Place the chopped pecans and parsley on the shallow plate and mix them together.
- Roll the cheese ball gently over the pecan and parsley mixture until the outside is completely coated.
- Wrap the coated cheese ball tightly in plastic wrap.
- Refrigerate the cheese ball for at least 1 hour to firm up and let the flavors meld.
- Unwrap the cheese ball just before serving and transfer it to a serving plate with crackers, bread or veggie sticks.
Notes
For best results, make the cheese ball dip a day ahead so the flavors deepen, and be sure the cream cheese is fully softened for a smooth, lump‑free mixture; you can customize by swapping cheddar for pepper jack or adding minced jalapeños for heat, and if the mixture feels too soft to shape, chill it for 20–30 minutes before rolling in the coating—also remember to toast the pecans lightly for extra flavor and always keep the cheese ball chilled until serving for food safety and optimal texture.
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