Bacon Cheddar Cheeseball
This bacon cheddar cheeseball combines softened cream cheese, sharp cheddar, crispy bacon bits, and fresh chives into a savory appetizer that comes together in minutes with no baking required.
This bacon cheddar cheeseball combines softened cream cheese, sharp cheddar, crispy bacon bits, and fresh chives into a savory appetizer that comes together in minutes with no baking required.
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In a large mixing bowl, add the softened cream cheese.
Add the shredded cheese, chopped chives, and bacon bits to the bowl.
Add a few dashes of hot sauce, if using.
Mix all the ingredients with a spatula until well combined.
Lay out a large piece of plastic wrap on a flat surface.
Scoop the cheese mixture onto the center of the plastic wrap.
Gather the edges of the plastic wrap and twist to form a tight ball. Roll the ball on the counter to smooth its shape.
Unwrap the cheeseball and place it on a serving plate. Arrange crackers around it and serve.
Refrigerate wrapped cheeseball up to 3 days. Serve chilled or at room temperature; do not reheat.
Yes. Form the cheeseball, wrap in plastic wrap, and refrigerate up to 2 days before serving. Bring to room temperature for 15–20 minutes before unwrapping for easier spreading.
Buttery, sturdy crackers like Ritz, water crackers, or wheat crackers work well. Avoid thin crackers that may break under the dip's weight.
Yes. Cook 6–8 strips of bacon until crispy, chop finely, and let cool before folding in. Fresh bacon will give a better texture and flavor than pre-packaged bits.
Keep the cream cheese well-chilled before mixing, work quickly, and refrigerate the formed cheeseball for at least 1 hour before serving.
Yes. Double or halve all ingredients proportionally. The mixing and chilling times remain the same.
