Yummy Recipe Monday: Bacon Ranch Cheese Log

Bacon Ranch Cheese Log Appetizer
Prep Time
15 mins
Chilling Time
3 hrs 51 mins
Total Time
15 mins

This Bacon Ranch Cheese Log Appetizer is quick, easy, and delicious… perfect for any holiday celebration!
Course: Appetizer
Cuisine: American
Keyword: Cheese Log
Servings: 10 servings
Calories: 237 kcal
Author: Holly Sander
Ingredients
16 ounces cream cheese, softened
1/3 cup sour cream
1 tablespoon Hidden Valley ranch dip mix
2 ounces cooked bacon, chopped or crumbled (6 pieces of cooked bacon)
5 ounces sun-dried tomatoes, chopped in food processor or with a knife
1 cup green onions, chopped
3 tablespoons parsley, chopped
More julienned sun-dried tomatoes and loose parsley leaves for garnish.
Serve with crackers, crostini or cut up veggies
Instructions
Add softened cream cheese, sour cream and ranch seasoning to a medium mixing bowl and mix thoroughly.
Add sun-dried tomatoes, bacon, chopped green onions and chopped parsley and mix together.
Spray two mini loaf pans with cooking spray and line them with plastic wrap, leaving enough hanging over edges to use as a cover for the log.

Divide cheese mixture evenly between the loaf pans, pressing it down into the corners with a rubber spatula and then smoothing out the top.

Fold plastic wrap over the top of each cheese log and refrigerate for 4 hours before serving.

To serve, unwrap the plastic wrap and gently loosen the loaf by pulling on the plastic wrap. Turn your serving dish upside-down, and place it on top of the upright loaf tin. Holding them together, flip them over and that loaf should pop right out… if not just give the plastic wrap a few more tugs.
Garnish with more julienned sun-dried tomatoes and some parsley leaves.
Recipe Notes
If you are making this in advance you can freeze it for up to two months.

Bacon Ranch Cheese Log