Who doesn't love a good cheese ball? They really have become my go-to if I need a crowd-pleasing appetizer for a party. They are so easy to make and everybody always raves over them! It's such a versatile idea too - by changing up a few ingredients, you can really make the recipe suit any season.
Here's the recipe!
Veggie Ranch Cheese BallIngredients
2 packs light cream cheese, softened to room temperature
1 pack Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup shredded cheddar cheese
1 small head broccoli, stems removed and finely chopped
1 medium yellow squash, finely chopped
8-10 baby carrots, finely chopped
1 4oz jar pimento, drained
5-6 sun-dried tomatoes (from a jar), chopped
1/2 cup chopped pecans
1/4 cup parsley, chopped
2 tbsp. fresh dill, minced
In a medium bowl, mix together cream cheese, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and cheddar cheese. Add in broccoli, squash, carrots, pimento and tomatoes and mix well.
Lay out a large piece of plastic wrap and turn mixture onto it. Form cheese mixture into a ball and wrap well with plastic wrap. Place in fridge for at least 3-4 hours (preferably overnight) until firm. (You can even freeze the cheese ball at this point if you'd like to use it later - just place the plastic-wrapped ball in a freezer bag!)
When you're ready to serve, combine pecans, parsley and dill on a plate. Take plastic wrap off of cheese ball and roll it in the pecan mixture. Serve with buttered crackers. Enjoy!
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