Tangy Bacon Cheeseball

Name: Tangy Bacon Cheeseball
Yield: 24 servings
Cuisine: American
Ingredients: 8 oz cream cheese; 1/2 cup milk (can also use soy milk); 2 cups shredded Cheddar cheese; 2 cups shredded Monterey jack cheese; 1/4 cup crumbled Blue cheese; 10 slices cooked & crumbled bacon; 1/4 cup dried parsley; 3/4 cup chopped pecans

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Tangy Bacon Cheeseball

Stephanie Goldman @cook_3867977

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Ingredients

24 servings

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

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Steps

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

Add half of bacon & half of pecans. Blend on medium 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 & pecans with parsley in pie plate or large dinner plate.
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

Serve with crackers of your choice.