Appetizer Recipes
Nutty Bacon Cheeseball
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup milk
- 2 cups shredded sharp Cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/4 cup crumbled blue cheese
- 1/4 cup finely minced green onions (white part only)
- 1 (2 ounce) jar diced pimiento, drained
- 10 slices bacon, cooked, drained, finely crumbled and divided
- 1/4 cup finely chopped pecans, divided
- Salt and black pepper, to taste
- 1/4 cup minced parsley
- 1 tablespoon poppy seeds
Instructions
- Beat cream cheese and milk on low speed in large bowl with electric mixer until blended.
- Add cheeses. Blend on medium speed until well combined.
- Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed.
- Add salt and pepper to taste.
- Transfer half of mixture to large piece of plastic wrap.
- Form into ball; wrap tightly.
- Repeat with remaining mixture.
- Refrigerate until chilled, at least 2 hours.
- Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate.
- Remove plastic wrap from each ball; roll each in bacon mixture until well coated.
- Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.