When it’s time for a party, everyone always requests this ultimate cheese ball—it’s such an impressive appetizer. And if you’re a party guest, it makes a fabulous gift for your hosts.—Sue Franklin, Lake St. Louis, Missouri
Bacon, Cheddar and Swiss Cheese Ball
Watch How to Make Bacon, Cheddar and Swiss Cheese Ball
Bacon, Cheddar and Swiss Cheese Ball
Prep Time
20 min
Yield
2 cheese balls (4 cups each)
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded Swiss cheese
- 2 cups 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 the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat to make another cheese ball. Refrigerate at least 1 hour. Serve with crackers.
Nutrition Facts
2 tablespoons: 116 calories, 10g fat (5g saturated fat), 22mg cholesterol, 194mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.
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