Ingredients6 h 15 m servings 103 cals
- In a medium bowl, beat together the cream cheese, butter, Dijon-style mustard, garlic and ranch dressing mix. Cover and refrigerate 6 to 8 hours, or overnight.
Per Serving: 103 calories; 10.3 g fat; 1.3 g carbohydrates; 1.5 g protein; 31 mg cholesterol; 180 mg sodium. Full nutrition
ReviewsRead all reviews 24
It was kind of flavorless the day I made it and after it sat overnight in the fridge the Ranch dressing mix flavor was overpowering. I won't make this again.
We absolutely loved this recipe and made a small change...we rolled it in a paprika, chili flake, and parmesan cheese mix to give it a little extra kick and brighter look
I made this cheese ball for Thanksgiving yesterday and it was a HUGE hit! I even substituted Neuf-chatel for the cream cheese and it still worked out wonderfully! My niece, (who is a chef) comm...
I simply must agree with the former reviewer, A real strong reviewer who rewards us with so many of her wonderful reviews, this is a wonderful dish.
I was only looking for a white cheeseball recipe so I could make it into an igloo for my cream cheese and black olive penguins (from this site). What I found was a very tasty, and easy to make ...
Awesome, everybody loved it, I added 2 tsp of garlic garlic seasoning and 5 slices of dried beef diced.
This is WONDERFUL and EASY! I added another tsp and a half of garlic as well as a handful of shredded Colby Jack cheese....I can't keep my hands off it! Thank you for this wonderful recipe!