Bacon, Cheddar and Swiss Cheese Ball Recipe

Bacon, Cheddar and Swiss Cheese Ball Recipe
Bacon, Cheddar and Swiss Cheese Ball Recipe photo by Taste of Home
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Bacon, Cheddar and Swiss Cheese Ball Recipe

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When it’s time for a party, everyone requests this ultimate cheese ball. It works as a spreadable dip and makes a fabulous hostess gift. —Sue Franklin, Lake St. Louis, Missouri
MAKES:
32 servings
TOTAL TIME:
Prep Time: 20 min. + chilling
MAKES:
32 servings
TOTAL TIME:
Prep Time: 20 min. + chilling

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup crumbled cooked bacon (about 12 strips), divided
  • 1/2 cup chopped pecans, toasted, divided
  • 1/2 cup finely chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons sweet pickle relish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley
  • 1 tablespoon poppy seeds
  • Assorted crackers

Directions

In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour.
In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half of parsley mixture on a large piece of plastic. Shape half of the cheese mixture into a ball; roll in parsley mixture to coat evenly. Wrap in plastic. Repeat. Refrigerate at least 1 hour. Serve with crackers. Yield: 4 cups.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Bacon, Cheddar and Swiss Cheese Ball in Taste of Home Christmas Annual Annual 2015, p11

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 2 cups (8 ounces) shredded Swiss cheese
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup crumbled cooked bacon (about 12 strips), divided
  • 1/2 cup chopped pecans, toasted, divided
  • 1/2 cup finely chopped onion
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 tablespoons sweet pickle relish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup minced fresh parsley
  • 1 tablespoon poppy seeds
  • Assorted crackers
  1. In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour.
  2. In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half of parsley mixture on a large piece of plastic. Shape half of the cheese mixture into a ball; roll in parsley mixture to coat evenly. Wrap in plastic. Repeat. Refrigerate at least 1 hour. Serve with crackers. Yield: 4 cups.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Bacon, Cheddar and Swiss Cheese Ball in Taste of Home Christmas Annual Annual 2015, p11

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