A savory football cheese ball is the best game day appetizer loaded with bacon, cream cheese, cheddar cheese, ranch seasoning, and crunchy pecans.
Why this recipe works
This football cheese ball is shaped, loaded with chopped bacon and pecans, then topped with sliced mozzarella cheese to create the laces. It’s so easy to prepare and tastes even better when made in advance.
No one can pass up this creamy cheese ball on the snack table at the game day party – make sure you get a scoop in before it disappears! Pair it with a football party tray for even more munchable options.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHEESE BALL – A combination of bacon, cream cheese, sour cream, cheddar cheese, green onions, pecans, and ranch seasoning come together to create this savory cheese ball. The cream cheese is necessary for its structure, I would not recommend substituting it. However, you can substitute the type of shredded cheese you use. I always prefer to use freshly shredded cheese over the pre-shredded, as the texture and flavor are much better – but pre-shredded cheese will still work just fine.
SEASONING – Ranch seasoning mix adds a lot of flavor to this cheese ball. If you prefer, you can use taco seasoning or opt for a blend of your favorite seasonings instead.
TOPPING – We used chopped bacon plus a variety of differently chopped pecans to make this recipe resemble a cheese ball. Using the same bag of whole pecans, we used 12 whole pecans, 6 pecan halves, and around 3 Tablespoons of chopped pecans. This mixture added texture, but you can easily chop/halve/or use whole pecans as you see fit.
How to Make Football Cheese Ball
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut or chop bacon into small pieces/strips and sauté on medium-high until crispy, then set aside (note: you can cook the bacon needed for the topping at the same time, but make sure you divide half for the topping).
- With a hand mixer, beat the cream cheese in a large bowl until light and soft – this makes it easier to mix in all the other ingredients. To save time, you can also start this step while the bacon is cooking.
- Add in sour cream and beat one more time.
- Fold in the remaining ingredients: 2 cups cheddar cheese, bacon bits, green onions, pecans, and ranch packet.
- Directly on a cutting board or with parchment paper down (I used parchment paper, then cut tightly around it, and covered it with dippers), drop the cheese into the center and shape into a football with a spatula.
- For the topping, randomly add the whole pecans first, then the halves, pressing in slightly.
- Mix the finely chopped pecans with the bacon bits and scoop them on, lightly pressing into the ball to secure. Do this until it is mostly covered. You can gently lift and shake any loose ones and then add extra where needed.
- Slice mozzarella into 4 small strips and 1 longer strip. Arrange into shape of football laces.
- Enjoy immediately or place in the fridge for later. You will want it to sit out for about 30 minutes prior to eating for the best texture.
Frequently Asked Questions & Expert Tips
Can you make this football cheese ball ahead of time?
Absolutely! It actually tastes even better when made a day in advance. You can shape, decorate, and wrap the cheese ball in plastic wrap or store in an air-tight container kept in the refrigerator up to 2 days ahead. Do keep in mind that the pecans will begin to soften as it sits, so you may prefer to wait until you are ready to serve to decorate.
How do you store it?
Store your football cheese ball in an air-tight container kept in the refrigerator for up to 4 days.
Can you freeze it?
Cheese balls have the tendency to dry out after being frozen and thawed, however, you can still freeze the undecorated cheese ball for up to 1 month. Wrap it well in plastic wrap and place inside a large ziptop bag. Thaw in the refrigerator 1-2 days before serving. Be sure to wrap the cheese ball so that no portion of the cheese is left uncovered.
Serving Suggestions
Serve your football cheese ball for game day parties or tailgates with a variety of sturdy crackers, vegetables, pretzel crisps, or crostini as vehicles.
Enjoy chilled or slightly softened at room temperature. I prefer to let the cheese ball sit at room temp for 30 minutes to an hour before serving for a more spreadable texture.
You can also use our gouda and sun dried tomato cheese ball or cranberry cheese ball recipes, simply double their ingredients and shape them into footballs!
Ingredients
Cheeseball
- 1 pound bacon chopped into bits
- 16 ounces cream cheese softened
- 1/4 cup sour cream
- 2 cups shredded cheddar cheese
- 5 green onions sliced
- 3/4 cup pecans roughly chopped
- 1 ounce ranch seasoning packet
Topping
- 1 pound bacon chopped into bits
- 12 whole pecans see note below
- 6 pecan halves
- 2-3 Tablespoons chopped pecans
- mozzarella cheese slice cut into strips for the laces
Things You’ll Need
Skillet for cooking bacon
Hand mixer
Before You Begin
- We used a variety of differently chopped pecans to make this recipe resemble a cheese ball. Using the same bag of whole pecans, we used 12 whole pecans, 6 pecan halves, and around 3 Tablespoons of chopped pecans. This mixture added texture, but you can easily chop/halve/or use whole pecans as you see fit.
- I always prefer to use freshly shredded cheese over the pre-shredded, as the texture and flavor are much better – but pre-shredded cheese will still work just fine.
- Ranch seasoning mix adds a lot of flavor to this cheese ball. If you prefer, you can use taco seasoning or opt for a blend of your favorite seasonings instead.
Instructions
Cut or chop bacon into small pieces/strips and sauté on medium-high until crispy, then set aside (note: you can cook the bacon needed for the topping at the same time, but make sure you divide half for the topping).
With a hand mixer, beat the cream cheese in a large bowl until light and soft – this makes it easier to mix in all the other ingredients. To save time, you can also start this step while the bacon is cooking.
Add in sour cream and beat one more time.
Fold in the remaining ingredients: 2 cups cheddar cheese, bacon bits, green onions, pecans, and ranch packet.
Directly on a cutting board or with parchment paper down (I used parchment paper, then cut tightly around it, and covered it with dippers), drop the cheese into the center and shape into a football with a spatula.
For the topping, randomly add the whole pecans first, then the halves, pressing in slightly.
Mix the finely chopped pecans with the bacon bits and scoop them on, lightly pressing into the ball to secure. Do this until it is mostly covered. You can gently lift and shake any loose ones and then add extra where needed.
Slice mozzarella into 4 small strips and 1 longer strip. Arrange into shape of football laces.
Enjoy immediately or place in the fridge for later. You will want it to sit out for about 30 minutes prior to eating for the best texture.
Expert Tips & FAQs
- Store your football cheese ball in an air-tight container kept in the refrigerator for up to 4 days.
- Freeze – Cheese balls have the tendency to dry out after being frozen and thawed, however, you can still freeze the undecorated cheese ball for up to 1 month. Wrap it well in plastic wrap and place inside a large ziptop bag. Thaw in the refrigerator 1-2 days before serving. Be sure to wrap the cheese ball so that no portion of the cheese is left uncovered.
- Make Ahead – You can shape, decorate, and wrap the cheese ball in plastic wrap or store in an air-tight container kept in the refrigerator up to 2 days ahead. Do keep in mind that the pecans will begin to soften as it sits, so you may prefer to wait until you are ready to serve to decorate.
Nutrition
Serving: 1serving | Calories: 458cal | Carbohydrates: 5g | Protein: 13g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 691mg | Potassium: 206mg | Fiber: 1g | Sugar: 2g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 1mg
