This is my sister’s go-to appetizer for church socials, Super Bowl Sundays, and Christmas munchies. Several years ago, she put too much of the ranch dressing mix into the recipe, and it was hard to serve. My dad renamed it the “cheese wad.” We think Ranch Dressing Cheese Ball sounds more appetizing, but at our house, it will forever be known as Cheese Wad!

　　

Ingredients

makes 2 cheese balls; serves 24

　　1 4-ounce package Hidden Valley Ranch dressing mix

　　1/2 cup mayonnaise

　　1/2 cup buttermilk, well shaken

　　16 ounces Cheddar cheese, grated, room temperature

　　12 ounces cream cheese, room temperature

　　1 cup pecans, finely chopped

　　

Step 1

In a medium bowl, combine the dressing mix, mayonnaise, buttermilk, Cheddar, and cream cheese until thoroughly blended. Divide the mixture into two equal portions in two separate bowls. Cover the bowls and place them in the freezer for 30 minutes. When each portion is firm, use your hands to shape it into a ball. Place the nuts in a shallow bowl or on a piece of waxed paper. Roll each ball in the nuts to coat it on all sides. Serve with crackers or bagel chips.

　　

From Beth

Step 2

Let this sit at room temperature for about 30 minutes before serving for easier spreading.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.