Bacon-Cheddar Cheese Balls | Midwest Living
More
Close

Bacon-Cheddar Cheese Balls

Bacon-Cheddar Cheese Balls

0
Login to rate this recipe.
  • Makes: 18 servings
  • Yield: 4-1/2 cups
  • Prep 40 mins
  • Chill 2 hrs
  • Stand to 45 mins

Login to save this recipe

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.

Ingredients

  • 1 pound extra sharp cheddar cheese*, finely shredded
  • 2 8 - ounce package reduced-fat cream cheese (Neufchatel)
  • 1 2 - ounce jar sliced pimiento, rinsed, drained, patted dry, and chopped
  • 1/4 cup apricot preserves
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon bottled hot pepper sauce
  • 8 -10 slice bacon, crisp cooked and crumbled
  • 1/3 cup pistachio nuts, chopped
  • Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices

Directions

  1. 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.
  2. 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.
  3. Serve with celery, cucumber, apricot and/or toasted bread slices. Makes 18 (1/4-cup) servings.

Nutrition Facts

(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

Add Your Comment