8 ounces white cheddar cheese, grated about 2 cups (feel free to use your food process to grate the cheese)
2 tablespoon sour cream
1 tablespoon ranch seasoning (half a 1 ounce packet)
5 scallions, white parts finely chopped and green parts sliced
Cooking Spray
Directions
Cook the bacon in a skillet over medium heat until crispy. Remove and drain
Combine the cream cheese, cheddar cheese, sour cream, ranch seasoning, scallions whites and 2 slices of the bacon in a food processor and process until well combined. This take at least 30 seconds.
Chop the remaining 6 slices of bacon and mix with the scallion greens on a plate. Spread it out. Scoop the cheese mixture on the plate with a rubber spatula. Coat your hands with cooking spray and shape the cheese mixture into a ball. Toll and press the ball in the bacon and scallion mixture to coat. (This went fairly smoothly, but I did end up pressing some individual pieces of bacon and onion into the cheese ball to make sure it was completely covered.)
Refrigerate the cheese ball for at least 1 our and up to 8 hours. Remove from the refrigerator 30 minutes before serving. Serve with crackers.
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