Weather: 22 degrees, snowy-looking clouds
What I’m listening to: Irish Country Christmas
I don’t know what it is about Christmas and cheese balls, but I’ve never encountered a cheese ball any other time of year. Have you? It seems to be an unexplained American phenomenon. Regardless, there’s nothing like a creamy, savory cheese spread on a cracker to munch on during the holidays… and this is the absolute best cheese ball I’ve ever made (thank you, Paula Deen and thank you, bacon). Not to mention that it’s the prettiest and most festive, too.
Keep this one in mind for one of the holiday parties you’ll be attending this season; I made this for our church Christmas party. It does require some love (ahem… work), but you can break it up into several stages and make it a day or two in advance. I served it with cute Snowflake Ritz crackers. The trick will be trying not to cut into it at home before you get it to the party. I’m speaking from experience here.
Bacon Pecan Cheese Ball
Adapted from Fisher Nuts via Paula Deen
- 8oz cream cheese , softened
- 1/2c milk
- 2c sharp cheddar cheese, grated
- 1/4c bleu cheese, crumbled
- 1/4c finely minced green onions
- 1 small jar diced pimento, drained
- 3/4cpecans, chopped and divided in half
- 10 slices bacon, cooked, drained, finely crumbled/chopped and divided in half
- Salt and pepper
- 1/4c parsley
- 1T poppy seeds
- Crackers for serving (I used Snowflake Ritz)
Beat cream cheese until smooth in a mixing bowl. Gradually add milk until fully combined and creamy. Mixture will be loose.
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.
Place mixture on a sheet of plastic wrap, form into a ball and wrap tightly. Refrigerate 2 hours.
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.
Place cheese ball on a serving plate and serve with crackers and a spreading knife.