In a large mixing bowl, combine the softened cream cheese and ranch seasoning. Use a spoon or hand mixer to blend until the mixture is smooth and the seasoning is evenly distributed. This helps ensure every bite has that bold, tangy ranch flavor.

Stir in 1 cup of shredded cheddar cheese, followed by the bacon pieces. Mix until everything is evenly incorporated. The cheddar adds sharpness, while the bacon gives it a savory, smoky crunch.

Lay out a sheet of plastic wrap and transfer the cheese mixture onto it. Gather the edges of the wrap around the mixture and gently shape it into a ball using your hands. (If the mixture is too soft, pop it in the fridge for 10–15 minutes to firm up before shaping).

Spread the remaining 1 cup of shredded cheddar on a plate or shallow bowl. Unwrap the cheese ball and roll it in the cheese, pressing gently so the shreds stick and form an even, fluffy layer. This gives the chick its bright yellow “feathers.”

Transfer the cheese ball to a serving plate or cutting board. Now, it’s time to bring the chick to life!

Press two sliced olives onto the front of the cheese ball to create the chick’s eyes. Cut a baby carrot in half and place one piece between the eyes for the beak.

Take six baby carrots and insert three on each side at the bottom to form the chick’s feet. Cut a round cracker in half and gently press each piece into the sides to create wings.

Your Easter chick cheese ball is ready to serve! Pair it with crackers, sliced veggies, or pretzels for dipping. If making ahead, cover and refrigerate until ready to serve. Then let it sit at room temperature for 10–15 minutes before serving to soften slightly.