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Bacon Cheddar Ranch Cheese Roll


1 tablespoon + 1 teaspoon SMSF Garlicky Ranch Dress-N-Dip or Ranch Dress-N-Dip, divided

1 medium sized jalapeno pepper, seeded and minced (optional)

1 brick cream cheese, softened

1/2 cup bacon bits, divided

3/4 cup shredded mild cheddar cheese, divided

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For filling:

In a large bowl, combine 1 Tablespoon SMSF Dress-n-Dip, cream cheese, 2 tablespoons of the bacon bits, 1/4 cup of the cheddar cheese and minced jalapeno. Fold ingredients together until evenly combined. Scrape into a pile roughly shaped roll about 7 inches by 2 inches into the center of a large piece parchment or waxed paper. Pull sides of paper up so that you can tightly squeeze the filling into a smooth roll. Press in ends to flatten and cover with plastic wrap or place into a zip-top bag. Refrigerate for at least 2 hours to firm. Can be made several days in advance of serving.

For coating:

In a small covered container, combine 1 teaspoon SMSF Dress-n-Dip, remaining bacon bits and remaining shredded cheddar. Cover and shake to evenly combine. Refrigerate until ready to serve.

Once ready to serve, remove cheese filling roll and coating from fridge. Pour the coating mixture onto a large piece of waxed or parchment paper. Remove plastic wrap and paper from cheese roll and set onto coating mixture and gently roll, pressing the coating mixture onto all sides. Place cheese roll in the center of a platter and surround with any additional coating and crackers for serving.

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