‘Tis the season. We have several parties and events that we need to take a dish to. I made this Homemade Buffalo Ranch Cheeseball a few days ago and it was so simple! The toughest part was mixing the ingredients and toasting the almonds which took almost no time at all. Make this the night before you wish to serve it so that the flavors can meld together and it can rest in the refrigerator for a few hours before you roll it in the almonds.
Our appetizer table.
This had tons of good flavor. Taste the mixture after the letting it rest at least several hours as the flavors will blend and meld as it rests. Adjust spices and add additional hot sauce, if desired after letting the mixture set in the refrigerator if you are using the packet of spices and taste it immediately it will taste far too salty. This will change as you let it set. Now, this is one time I almost liked the cheeseball better with the packet of spices versus the make your own. Both are fine but if you have an extra packet on hand give it a try.
Serve with crackers, celery or carrots if desired.
Homemade Buffalo Ranch Cheeseball
- 8 oz. cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, finely shredded
- 2-4 TBSP Frank’s Hot Sauce, depending on your taste preference
- either one packet of dried ranch dressing mix or: 2 teaspoons dried parsley, 3/4 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon garlic powder, 1/4 teaspoon onion powder and a dash of dried thyme
- sliced toasted almonds
- In a bowl mix together cream cheese, cheese, hot sauce, and spices. Mix until all are well blended. Cover with plastic wrap and refrigerate for at least 3 hours.
- Toast almonds and let cool.
- Remove bowl from refrigerator and taste. Adjust spices and hot sauce, as desired.
- On a large piece of plastic wrap place cheese mixture and roll into a ball with the plastic wrap. Place in refrigerator if it is starting to soften. If not remove ball from wrap and roll in toasted almond slices. Cover in plastic wrap and refrigerate until ready to use.
- Serve with crackers, celery and carrots, if desired.