Bacon-Cheddar Cheese Balls | Midwest Living

Bacon-Cheddar Cheese Balls

Bacon-Cheddar Cheese Balls

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  • Makes: 18 servings
  • Yield: 4-1/2 cups
  • Prep 40 mins
  • Chill 2 hrs
  • Stand to 45 mins

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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.


  • 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


  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

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