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.

Source: Midwest Living

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Read the full recipe after the video.

Recipe Summary

prep:
40 mins
chill:
2 hrs
Servings:
18
Yield:
4-1/2 cups
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Ingredients

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Directions

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  • 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.

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  • 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.

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

Nutrition Facts

218 calories; total fat 17g; cholesterol 49mg; sodium 361mg; carbohydrates 6g; fiber 1g; protein 11g.

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