Bacon-Cheddar Cheese Balls
- Makes: 18 servings
- Yield: 4-1/2 cups
- Prep 40 mins
- Chill 2 hrs
- Stand to 45 mins
Freshly shredded cheese works better than packaged shredded cheese in a cheese ball. Prepare the cheese mixture the night before so flavors have a chance to blend. Shape and roll in the crumbled bacon or pistachio nuts a few hours before serving.
extra sharp cheddar cheese*, finely shredded
reduced-fat cream cheese (Neufchatel)
sliced pimiento, rinsed, drained, patted dry, and chopped
bottled hot pepper sauce
bacon, crisp cooked and crumbled
pistachio nuts, chopped
Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices
- In a very large bowl combine cheddar and cream cheese; let stand to come to room temperature (about 45 minutes). Add pimientos, apricot preserves, milk, Worcestershire, hot pepper sauce and about 1/2 of the cooked bacon. Beat with an electric mixer on medium speed until almost smooth.
- Cover and chill cheese mixture (and cooked bacon) 2 hours or until easy to handle. Divide into portions; on waxed paper shape into balls. Cover and chill. Roll in bacon bits or pistachios within 4 hours of serving.
- Serve with celery, cucumber, apricot and/or toasted bread slices. Makes 18 (1/4-cup) servings.
(Bacon-Cheddar Cheese Balls)Servings Per Recipe 18, chol. (mg) 49, Fat, total (g) 17, carb. (g) 6, fiber (g) 1, cal. (kcal) 218, pro. (g) 11, sodium (mg) 361