Pineapple Pecan Cheese Ball
This sweet and savory Pineapple Pecan Cheese Ball has an unbeatable flavor combination that includes pineapple, pecans, bacon, two cheeses, and more! It’s ready in minutes, can be made ahead of time, and can even be baked!
Place the bacon in a large pan over medium-low heat and cook the strips slowly, using tongs to flip them every so often as the ends begin to curl. This helps the bacon cook evenly.
As the bacon cooks, place the pineapple in a strainer and use the back of a spoon to push out as much pineapple juice as possible. Place the drained pineapple in paper towels and squeeze as much additional juice out as you can. Pineapples contain a lot of liquid. You should have just over a ½ cup remaining once you’ve finished draining.
Once the bacon is cooked, set the strips on a paper towel-lined plate to allow excess grease to absorb. Use a knife to roughly chop the bacon.
In a large bowl, use a silicone spatula to combine the bacon, pineapple, cream cheese, cheddar cheese, ranch mix, and green onions until all ingredients are evenly incorporated and mixed.
Roll the mixture into a ball and wrap it in plastic wrap. Flash freeze for 5 minutes.
Plate the chopped pecans and dried cranberries on a plate or cutting board.
Remove the cheese ball from the plastic wrap and roll it into the pecan/cranberry mixture.
Refrigerate in plastic wrap for a minimum of one hour if possible to allow the flavors to blend together. Serve with crackers, pretzels, pita chips, or vegetables.
This cheese ball can be made up to two days ahead of time.
Calories: 472kcal, Carbohydrates: 26g, Protein: 10g, Fat: 37g, Saturated Fat: 16g, Cholesterol: 88mg, Sodium: 646mg, Potassium: 263mg, Fiber: 2g, Sugar: 19g, Vitamin A: 970IU, Vitamin C: 7.3mg, Calcium: 177mg, Iron: 0.9mg