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This delicious and easy cheese ball recipe is decorated festively for Easter. Serve with crackers, pieces of toasted baguette, or veggie sticks.
Ingredients
- cream cheese: 2 packages (8 ounce packages, softened)
- sharp Cheddar cheese: 2 cups (shredded)
- dry ranch dressing mix: 1 pack (1 ounce pack)
- fresh chives: 0.25 cup (minced)
- real bacon bits: 0.25 cup
- pecans: 0.25 cup (finely chopped)
Metric Conversion
Stages of cooking
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Mix together cream cheese, Cheddar cheese, and dressing mix in a bowl until well combined.
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Form into a large egg-shaped ball in the center of a serving plate.
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Cut wax paper into strips. Lay them across the cheese ball, leaving spaces every two strips where the cheese is exposed. Sprinkle chopped chives on the exposed cheese, lightly pressing the chives down so they stick to the cheese. Remove the wax paper strips directly below the chives. Cover the newly exposed cheese stripes with bacon bits. Repeat by removing the final set of wax paper strips and adding chopped pecans in the remaining spaces.
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Refrigerate for at least 2 hours, or overnight.
