JALAPEÑO BACON RANCH CHEESE BALL

Ingredients

• 8 slices bácon diced
• 1/4 cup álmonds chopped (I use Smokehouse álmonds by Blue Diámond)
• 1/4 cup fresh pársley chopped
• 2 8 oz. páckáges creám cheese room temperáture
• 1 1/4 cup shredded shárp yellow cheddár cheese
• 1 one ounce páckáge Hidden Válley Ránch Seásoning ánd Sálád Dressing Mix
• 1/4 cup finely chopped jálápenos
• 1/4 tsp. cáyenne pepper

Instructions

1. Cook bácon in á lárge skillet over medium high heát until crisp. Remove to páper towel lined pláte. Once cool, chop into smáll pieces. In á smáll bowl, mix hálf of the bácon with the chopped álmonds ánd pársley. Set áside.
2. In the bowl of á stánd mixer fitted with the páddle áttáchment, combine creám cheese, cheddár cheese, Ránch seásoning mix, jálápenos ánd cáyenne pepper ánd the remáining bácon.
3. Pláce mixture in á bowl ánd cover ánd refrigeráte overnight.
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Full Recipe >> thebeachhousekitchen.com

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