Bacon Pecan Cheese Ball
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper
- 8 oz cream cheese softened
- 1/2 c milk
- 2 c sharp cheddar cheese grated
- 1/4 c bleu cheese crumbled
- 1/4 c finely minced green onions
- 1 small jar diced pimento drained
- 3/4 cpecans chopped and divided in half
- 10 slices bacon cooked, drained, finely crumbled/chopped and divided in half
- 1/4 c parsley
- 1 t poppy seeds
- crackers for serving (i used snowflake ritz)
- Carbohydrate 66.7040198518826 g
- Cholesterol 189.248105951544 mg
- Fat 127.437039589082 g
- Fiber 19.4879996681213 g
- Protein 39.9395004270282 g
- Saturated Fat 41.9978643019339 g
- Serving Size 1 1 recipe (974g)
- Sodium 2405.88987082308 mg
- Sugar 47.2160201837613 g
- Trans Fat 14.941237855226 g
- Calories 1476 calories
1. Beat cream cheese until smooth in a mixing bowl. Gradually add milk until fully combined and creamy. Mixture will be loose. 2. To the bowl, add cheeses, onions, pimientos, half of the pecans and half of the bacon. Mix until fully combined. Refrigerate until firm enough to roll into a loose ball, about 45-60 minutes. 3. Place mixture on a sheet of plastic wrap, form into a ball and wrap tightly. Refrigerate 2 hours. 4. Mix the other half of pecans, bacon, parsley, and poppy seeds together and pour onto a plate. Unwrap cheese ball and roll in bacon pecan mixture until completely covered, lightly pressing the toppings into the cheese ball to adhere. Wrap again and refrigerate until ready to use. 5. Place cheese ball on a serving plate and serve with crackers and a spreading knife.
