We passed on the processed cheese for more flavorful cheddar in our Bacon-Ranch Cheese Balls. To add creaminess and help bind the ingredients, we turned to cream cheese. Incorporating mayonnaise provided additional sticking power for the coating. A few hours in the refrigerator ensured that the cheese balls set up perfectly.
1. COMBINE INGREDIENTS: Process cheddar, cream cheese, mayonnaise, garlic, parsley, cilantro, lemon juice, onion powder, and sugar in food processor until smooth.
2. SHAPE CHEESE BALL: Transfer cheese mixture to center of large sheet of plastic wrap and tightly wrap, shaping cheese into rough ball. Refrigerate until firm, about 3 hours. (Cheese ball can be refrigerated for 2 days.)
3. COAT CHEESE BALL: Once cheese ball is firm, reshape as necessary to form smooth ball. Unwrap and roll in bacon to coat. Let sit at room temperature for 15 minutes. Serve.
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