Buffalo Ranch Football Cheeseball
A Spicy and Flavorful Twist to A Yummy Classic
Prep Time 10 min
Cook Time 10 min
- 2 (8 oz) packages of cream cheese
- 1 bell pepper (added all but 3 tbsp to interior)
- 1/4 cup green onion inside 2-3 tbsp outside
- 1 cup chopped walnuts (1/4 cup removed)
- 2 jalapeños (save 3 tbsp for outside)
- 1/4 cup 'Red Hot' hot sauce or buffalo sauce
- 1 packet ranch dip seasoning mix
- 1 (8 oz) package grated cheddar cheese
- Sour cream for the football laces
- Choose your favorite dippers: crackers, pretzels, chips, carrot sticks, celery sticks
- Add your cream cheese to a large bowl and set aside.
- Remove seeds + stem from peppers and finely dice.
- Chop green onion and walnuts.
- Remove 3 Tbsp of your jalapeño, 3 Tbsp bell pepper, 2-3 Tbsp of green onion, and about 1/4 cup of walnuts and set aside. This will coat the outside of your cheese ball.
- Add the rest of the veggies/nuts to your cream cheese along with the hot sauce, ranch dip seasoning mix, and cheddar cheese. Mix well using a fork or spatula. You could also use an electric hand mixer if you prefer!
- Making it spicy? Give the mixture a little taste test on a cracker and add more hot sauce and jalapeño if desired. Try not to eat it all right then and there!
- Once ready, scoop out mixture with a rubber spatula and add to a sheet of plastic wrap or parchment paper and form into an oval shape. Flatten the top of the oval, pinching the ends and pressing the sides while shaping it into a football. You'll want to p
- Place in fridge for 10-15 minutes to set the football. If mixture appears super soft, allow longer chill time.
- For the optional (but awesome!) laces: Place a few spoonfuls of sour cream in a quart-sized plastic baggie and press into one corner of the bag. Twist the excess bag to make a faux piping bag and snip the end. Pipe laces by making one long vertical line i