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Tangy Bacon Cheeseball
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A picture of Tangy Bacon Cheeseball.

Tangy Bacon Cheeseball

Stephanie Goldman
Stephanie Goldman @cook_3867977
Burns Flat, Oklahoma

Tangy Bacon Cheeseball

Stephanie Goldman
Stephanie Goldman @cook_3867977
Burns Flat, Oklahoma
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Ingredients

24 servings
  1. 8 ozcream cheese
  2. 1/2 cupmilk (can also use soy milk)
  3. 2 cupsshredded Cheddar cheese
  4. 2 cupsshredded Monterey jack cheese
  5. 1/4 cupcrumbled Blue cheese
  6. 10 slicescooked & crumbled bacon
  7. 1/4 cupdried parsley
  8. 3/4 cupchopped pecans
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Steps

  1. 1

    Beat cream cheese & milk in large bowl with an electric mixer on low until well blended. Add cheddar, Monterey jack, & blue cheese. Beat at medium speed until well combined.

  2. 2

    Add half of bacon & half of pecans. Blend on medium until well mixed.

  3. 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. 4

    Combine remaining bacon & pecans with parsley in pie plate or large dinner plate.

  5. 5

    Remove plastic wrap from each ball. Roll each in bacon mixture until well coated. Wrap each Cheeseball tightly in plastic wrap & refrigerate until ready to use, up to 24 hours.

  6. 6

    Serve with crackers of your choice.

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Stephanie Goldman
Stephanie Goldman @cook_3867977
on December 12, 2016 02:18
Burns Flat, Oklahoma

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