• Allow cream cheese to soften on counter prior to starting for easier mixing (or microwave for 30 seconds in bowl).
• Place the softened cream cheese and sour cream in large mixing bowl. Set the hand mixer to medium speed and blend until contents are fully incorporated, usually 1-2 minutes. (This can also be done with a food processor.)
• Add desired amount (2-3T.) of ranch mix to bowl/processor and blend on low speed until smooth.
• Add the shredded cheese. Mix on medium speed until well blended, usually 1-2 minutes.

Cheese Ball Encasing Instructions:

• Place one large piece of plastic wrap on your counter. Put the entire cheese mixture in the center.
• Fold the plastic wrap in toward the center, with the goal of getting the corners to meet in the middle.
• Twist the plastic wrap so that the cheese ball is entirely encased in the center and is fully wrapped.
• Using your hands, form a football shape out of the mixture; pinching the corners on both ends. Continue to mold until you have a decent looking football shape.
• Refrigerate for a minimum of 4 hours, though 24 is recommended for optimal shaping and for a better taste.

Football Cheese Ball Assembly:

• Unwrap the cheese ball: Place it on your serving tray (you may choose to place parchment paper down first).
• Leather: Place crushed pretzel crisps and walnuts all around the exposed exterior just before serving to avoid sogginess.
• Stiches: Using a knife, divide one slice of American cheese into three long and three short strips. Add to the top of the cheese ball as pictured.

Storage:

• Store in an airtight container and refrigerate for 3-5 days. Do not freeze.