Turkey Cheeseball (Print Version)
# Ingredients:
01 -
One block of softened cream cheese (12 oz).
02 -
Half cup of sour cream.
03 -
Shredded cheddar cheese, 1.5 cups.
04 -
Small square of cheddar cheese for detail.
05 -
Three spoons of powdered ranch seasoning.
06 -
A pinch of red pepper flakes (1/2 tsp).
07 -
1/2 teaspoon of garlic powder.
08 -
Cooked bacon crumbles, around 8 slices worth.
09 -
One big pretzel rod.
10 -
Three or more large pretzel loops.
11 -
At least 5 tiny pretzel pieces.
12 -
Two candy eyes for decoration.
# Instructions:
01 -
Whip the sour cream with cream cheese until smooth. Stir in spices, cheddar, and 1/3 cup bacon bits. Put aside 3 spoons of this mix.
02 -
Make one big ball for the body and a smaller one for the head. Wrap both tightly in plastic and refrigerate for at least 4 hours, or leave overnight.
03 -
Stick the long pretzel rod through the head and into the body. Use candy eyes and a bit of cheddar for the face. Large pretzel loops form the tail, minis for the front. Sprinkle the last of the bacon all over.
04 -
Keep it chilled and enjoy with crackers for dipping.
# Notes:
01 -
Stays fresh in the fridge for up to 3 days.
02 -
Cheese mix can freeze, but decorated version can't.
03 -
Stick with ranch seasoning, not ranch dip mix.
04 -
Best to assemble it the same day you're serving.