Description

This festive Turkey Cheeseball is a savory and fun appetizer perfect for holiday gatherings. Made with a creamy blend of cream cheese, sour cream, sharp cheddar, and flavorful ranch seasoning, it’s molded into a turkey shape adorned with pretzels, bacon crumbles, and candy eyes for a playful presentation. Serve chilled with pretzels and crackers for a crowd-pleasing party snack.

Ingredients

Scale

Cheeseball Mixture

12 ounces (1 ½ blocks) cream cheese, softened
½ cup sour cream
1½ cups freshly shredded cheddar cheese
1 small corner from a cheddar cheese block (for the beak)
3 tablespoons powdered ranch seasoning (NOT ranch dip mix)
½ teaspoon red pepper flakes
½ teaspoon garlic powder
8 slices bacon, cooked and crumbled (divided)

Decoration

1 large pretzel rod
3+ large pretzel twists
5+ mini pretzels
2 candy eyes

Instructions

Mix Cream Cheese and Sour Cream: In a large bowl, combine the softened cream cheese and sour cream. Use a mixer if needed to get a smooth, creamy consistency without lumps.
Add Seasonings: Stir in the powdered ranch seasoning, red pepper flakes, and garlic powder until fully incorporated into the creamy base.
Combine Cheddar Cheese and Bacon: Fold in the shredded cheddar cheese and 1/3 cup of the bacon crumbles to evenly distribute flavor throughout the mixture.
Form Large Cheeseball: Remove about 3 tablespoons of the mixture and set aside. Place the remaining cheese mixture in the center of a large sheet of plastic wrap. Gather the edges of the plastic wrap and shape the mixture into a firm ball by pressing gently through the wrap.
Form Small Cheeseball (Head): Using the 3 tablespoons of mixture set aside, shape this smaller portion into a ball wrapped in plastic. This will become the turkey’s head.
Chill Cheeseballs: Refrigerate both cheeseballs for at least 4 hours or preferably overnight to let them firm up and meld flavors.
Prepare for Assembly: Remove the cheeseballs from the refrigerator and unwrap; they should be firm and hold their shape.
Assemble Turkey Head: Insert the large pretzel rod about ½ inch into the small cheeseball. Attach the cheddar cheese block corner as the beak and place the candy eyes on the head. Insert the other end of the pretzel rod into the front top of the large cheeseball securely to support the head.
Create Turkey Tail: Press the large pretzel twists firmly into the back of the large cheeseball side by side, slightly overlapping to resemble the tail feathers. Add the mini pretzels in front of the large pretzels for added texture and decoration.
Coat with Bacon Crumbles: Using a spoon or your hands, evenly press the remaining bacon crumbles around the outside of both cheeseballs, covering them to create a delicious crispy coating.
Serve: Keep the assembled turkey cheeseball chilled and covered until ready to serve. Offer with additional pretzels and assorted crackers for dipping.

Notes

For best results, allow the cream cheese to soften fully before mixing for a smoother texture.
Powdered ranch seasoning gives a more consistent flavor than ranch dip mix; avoid substitutions to maintain texture.
The cheeseball must be well chilled to hold its shape during assembly and serving.
Cook bacon until crisp for best texture and easier crumbling.
Use plastic wrap to shape cheeseballs neatly and avoid mess.
This recipe can be made a day ahead for convenience.
Variations can include different cheeses or adding chopped herbs as desired.

Prep Time: 15 minutes
Cook Time: 10 minutes (bacon cooking time)
Category: Appetizer
Method: No-Cook
Cuisine: American

Keywords: turkey cheeseball, holiday appetizer, cheese ball recipe, party cheese ball, festive appetizer