[contact-form][contact-field label=’Name’ type=’name’ required=’1’/][contact-field label=’Email’ type=’email’ required=’1’/][contact-field label=’Website’ type=’url’/][contact-field label=’Comment’ type=’textarea’ required=’1’/][/contact-form]
- 2 8 ounce Cream cheese softened
- 1 Package Ranch powder or homemade
- 2 Cups Shredded sharp cheddar cheese
- 1 Cup Chopped pecans
- Thoroughly combine cream cheese, cheddar and ranch. Shape into a ball and roll in chopped pecans. Wrap and refrigerate overnight.
I’ve always loved Cheeseball. When I was little my grandma made the best Cheeseball I’ve ever tasted! Every holiday she she served that Cheeseball with Ritz crackers. We all enjoyed snacking on it before dinner. I think you could ask anyone in our family and they would fondly remember the Cheeseball. Oh how I wish I had that recipe but I’ve never been able to replicate it. She was a wonderful cook and knew a lot of her recipes by heart. I’ve become a lot like her in that respect. I often cook with that kind of randomness and it always makes me think of her. I spent so much time with my grandparents as a child. It’s comforting cooking things she may have liked.
The recipe I’m sharing is one I’ve made for many years before following a lowcarb ketogenic lifestyle. Instead of Ritz crackers I serve it with veggies. It’s always a hit!
I dedicate this Cheeseball recipe in memory of my wonderful grandma who is in heaven, Ida Mae.??❤️ I hope you enjoy it!