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  • Author: Mary Haymaker
  • Yield: 1 cheeseball 1x


  • 2 8- ounce packages cream cheese (at room temperature)
  • 8 ounces 2 cups shredded cheddar cheese
  • 6 strips bacon (cooked and crumbled)
  • 4 ounce can diced jalapeños (drained)
  • 4 ounce can diced fire-roasted green chilies (drained)
  • 1 cup chopped pecans

For the ranch seasoning (can sub in 2 packages of ranch dressing mix, like Hidden Valley)

  • 3 tablespoons dried parsley
  • 1 tablespoon dried dill
  • 1 tablespoon dried chives
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt


  1. Place all ingredients, including ranch seasoning ingredients, EXCEPT pecans, in a large bowl. Stir until well combined (I used my Kitchenaid mixer with the paddle attachment on low speed to do this). Form into a ball and roll in the chopped pecans until thoroughly coated. Chill for at least an hour. Serve with crackers.
  • Category: Appetizer
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