Turkey Cheeseball (Print Version)
# Ingredients:
01 -
1 block (12 ounces) softened cream cheese.
02 -
Half a cup of sour cream.
03 -
1 1/2 cups shredded cheddar.
04 -
1 small square of cheddar cheese.
05 -
Three tablespoons of dry ranch seasoning.
06 -
1/2 teaspoon of dried red chili flakes.
07 -
A sprinkle (1/2 teaspoon) of garlic powder.
08 -
8 crispy bacon strips, crumbled.
09 -
1 big pretzel stick.
10 -
At least 3 large pretzel loops.
11 -
Over 5 mini pretzels.
12 -
2 small candy eyeballs.
# Instructions:
01 -
Whip the sour cream with cream cheese. Sprinkle in the seasonings. Stir in cheddar and 1/3 cup of the bacon pieces. Save about 3 tablespoons of the mix for later.
02 -
Roll the mixture into a big ball (body) and a smaller one (head). Cover them with cling film and chill in the fridge for at least 4 hours—or overnight, if you can wait.
03 -
Stick the big pretzel rod through the smaller ball into the larger one. Add the cheddar square as a beak and attach the candy eyes. Arrange large pretzel loops as a tail. Use mini pretzels for extra details in the front. Top the setup with the bacon leftovers.
04 -
Leave it cold until you're ready. Serve alongside some crackers for dipping.
# Notes:
01 -
Store completed dish in your fridge for up to 3 days.
02 -
You can freeze the cheese mix, but keep decorations off until serving.
03 -
Make sure to use ranch powder, not the dip version.
04 -
It's best when you put it together the day you want to eat it.