Ingredients
- slices bacon
- (8 ounce) packages cream cheese, softened
- (1 ounce) package buttermilk Ranch dressing mix
- /2 cup shredded sharp Cheddar cheese
- green onions, chopped
- tablespoons chopped black olives
- /2 cups chopped pecans (optional)
Instructions
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Step 1
Start by cooking the bacon in a large skillet over medium-high heat until crisp, about 10 minutes, turning now and then. Drain the slices on paper towels and, once cool enough to handle, chop them into small pieces. In a mixing bowl, blend the softened cream cheese and ranch dressing mix until completely smooth—I usually let the cream cheese come to room temperature first so it combines effortlessly. Fold in the bacon, shredded cheddar, green onions, and chopped olives until everything is evenly distributed. Using clean hands, shape the mixture into a tight ball. Spread the chopped pecans on a plate and gently roll the cheese ball in them, pressing so the nuts adhere. Wrap the ball in plastic and refrigerate overnight to let the flavors meld. For the best texture, I chill it at least 8 hours, but overnight is ideal. When ready to serve, set out low-carb dippers like celery sticks or cucumber rounds.