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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Bacon Ranch Beer Cheeseball Recipe

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This recipe for Bacon Ranch Beer Cheeseball is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 8 oz. packages cream cheese
2 cups finely shredded cheddar cheese (or Mexican cheese blend)
1 1 oz package ranch dip mix
⅓ cup beer
5 slices bacon, cooked and crumbled
2 T. pimiento peppers, drained and chopped
3 green onions, sliced
½ cup pretzel crumbs

Directions:
Directions:
Beat cream cheese in a mixing bowl until light and fluffy. Beat in shredded cheese and dip mix until thoroughly combined. Slowly pour in beer and continue mixing until fully incorporated. Stir in bacon, peppers, and green onions. Line a small bowl with plastic wrap. Spoon cheese mixture into a bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Place the bowl in the refrigerator and let set up for 24 hours. Remove cheeseball and press pretzel crumbs into the sides of the cheeseball. Serve with additional pretzels.

Personal Notes:
Personal Notes:
This is a favorite of Mallory's.

 

 

 

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