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August 31, 2011
Tangy Bacon Cheeseball
Timeless Snacks & Starters
Prep time:
10 minuteschilling time:
2 hours“Grandma welcomed guests into her home with an assortment of crackers and this deliciously nutty cheeseball.”
Ingredients
Serves 24
- 1 (8-ounce) package cream cheese
- 1/2 cup milk
- 2 cups each shredded sharp Cheddar and shredded Monterey Jack cheese
- 1/4 cup crumbled blue cheese
- 10 slices cooked bacon
- 1/4 cup each chopped green onions (white part only) and parsley
- 1 (2-ounce) jar diced pimiento, drained
- 3/4 cup chopped pecans
- 1 tablespoon poppy seeds
Directions
1
Beat cream cheese and milk in large bowl with an electric mixer set at low speed until well blended. Add Cheddar, Monterey Jack and blue cheese. Beat at medium speed until well combined.
2
Crumble bacon. Add green onion, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed.
3
Transfer half of mixture to large piece of plastic wrap. Form mixture into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until well chilled, about 2 hours.
4
Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate.
5
Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each cheese ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.
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Grandma's Secret Tip
Grandma's Secret Tip
You always learned something new when you helped Grandma in the kitchen. She would show you ways to make preparing a meal just a little bit easier. For example, when she had to chop fresh herbs, such as parsley, she put a bunch in a glass measuring cup and snipped them with her sharpest pair of kitchen shears.
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