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+ servings

Bacon Ranch Cheese Log Appetizer

This Bacon Ranch Cheese Log Appetizer is quick, easy, and delicious… perfect for any holiday celebration!
Course Appetizer
Cuisine American
Keyword Cheese Log
Prep Time 15 minutes
Chilling Time 3 hours 51 minutes
Total Time 15 minutes
Servings 10 servings
Calories 237 kcal
Author Holly Sander


  • 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


  1. Add softened cream cheese, sour cream and ranch seasoning to a medium mixing bowl and mix thoroughly.
  2. Add sun-dried tomatoes, bacon, chopped green onions and chopped parsley and mix together.
  3. 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.

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

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

  6. 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.
  7. 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.