Cheeseball with Nuts & Bacon
Ready to take your tastebuds for a spin? Combine this roster of great-tasting ingredients together in a blender, and you've got a cheeseball that has plenty of whip appeal. Serve with crackers.
Ingredients
- 8 ounce(s) cream cheese, softened
- 1/2 cup(s) milk
- 2 cup(s) sharp Cheddar cheese, shredded
- 2 cup(s) Monterey jack cheese, shredded
- 1/4 cup(s) blue cheese, crumbled
- 1/4 cup(s) finely chopped green onions
- 1 (2 oz) jar diced pimiento, drained
- 10 slices bacon, cooked, drained, finely crumbled and divided
- 1/4 cup(s) finely chopped pecans, divided
- 1 dash(es) salt
- 1 dash(es) pepper
- 4 tablespoon(s) parsley, minced
- 1 tablespoon(s) 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.
Nutrition
Calories: 3218.35kcalCarbohydrates: 41.19gProtein: 170.09gFat: 260.08gSaturated Fat: 131.87gCholesterol: 841.64mgSodium: 5682.55mgFiber: 7.78gSugar: 18.88g
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