Chicken Bacon Ranch Cheese Ball Bites
Rebecca Lindamood
Pin Recipe
Ingredients
-
2
pounds
Applewood smoked bacon -
1/4
cup
finely chopped fresh parsley -
2
packages cream cheese
8 ounces each, softened -
1
brick sharp cheddar
8 ounces, about 2 cups, grated -
2
cups
shredded cooked chicken
fully cooked -
4
green onions
trimmed and thinly sliced -
2
tablespoons
dry ranch dressing mix
store-bought or homemade
Instructions
-
Slice the bacon crosswise into 1/4-inch strips. Cook the bacon in a large frying pan over medium heat, stirring frequently so it cooks evenly and becomes crispy. Transfer the cooked bacon to a paper towel-lined plate with a slotted spoon to drain. Let cool slightly, then chop the bacon finely. Toss the chopped bacon with the parsley in a bowl and set aside.
-
In a mixing bowl use a hand mixer, stand mixer, or a sturdy spoon to combine the softened cream cheese, grated cheddar, shredded chicken, sliced green onions, and dry ranch dressing mix. Add about 1/3 cup of the bacon-and-parsley mixture and mix until the texture is even and well combined. Use a medium cookie scoop (or generous tablespoons) to portion the mixture, then roll each portion into a ball. Roll each ball in the remaining bacon-and-parsley mixture to coat. Arrange bites on a serving plate and insert an appetizer pick into each. Cover and refrigerate for at least 1 hour, up to 12 hours, for best texture and flavor.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients and amounts you use.
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