2tablespoonRanch Dressing Mixor 1 (1 oz) packet store bought
½cupCanned Black Olives, chopped or sliced
2tablespoonChives, finely sliced
¾ cSlivered AlmondsYou may need more or less depending how densely you apply them on the cheese ball
5dasheseach, Tobasco and Worcestershire sauce
Salt, Pepper + Lemon Juice to taste(I use approx ½ teaspoon of pepper and lemon. Cheese and bacon are salty so I don't find the need for extra salt.)
Instructions
Combine cream cheese, cheddar cheese, bacon bits, Tobasco, Worcestershire, ranch mix, chives and olives (reserving one olive for the eyes and nose) and blend until well combined. Taste and season lightly with salt, pepper, Worcestershire, hot sauce or up to a teaspoon of lemon juice as desired. Stir well after adding any seasoning.
Transfer from bowl to a large piece of Saran wrap, and shape into an oval, flattening one end, and tapering the other into a point.
Wrap tightly in the plastic wrap, and refrigerate until just before serving - at least an hour and up to 3 days. Chilling overnight is ideal to let the flavors blend and meld perfectly.
The day of serving, stud cheeseball with slivered almond, starting from the flat end, going in rows until you get a few inches from the tapered end. Offset the rows, starting your second row in the gaps of the first row to avoid looking too symmetrical.
Once you get down toward the tapered end, cut three small circles out of your last olive (I used a wilton #12 decorating tip to punch them out), and arrange as the eyes and nose.
Transfer to a cutting board or serving plate, and garnish with edible greenery such as rosemary, dill, or chives and serve with crackers or veggie sticks.
Notes
When shaping the cheese mixture into a hedgehog, don’t worry about getting it perfect. You’ll be able to smooth it out more if you need to after it’s chilled.