Tangy Bacon Cheeseball

By polledl

Ingredients

• 1 (8-ounce) package cream cheese
• 1/2 cup milk
• 2 cups each shredded sharp Cheddar and shredded Monterey Jack cheese
• 1/4 cup crumbled blue cheese
• 10 slices cooked bacon
• 1/4 cup each chopped green onions (white part only) and parsley
• 1 (2-ounce) jar diced pimiento, drained
• 3/4 cup chopped pecans1 tablespoon poppy seeds

Details

Preparation time 10mins
Cooking time 130mins

Preparation

Step 1

1Beat cream cheese and milk in large bowl with an electric mixer set at low speed until well blended. Add Cheddar, Monterey Jack and blue cheese. Beat at medium speed until well combined.
.2Crumble bacon. Add green onion, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed.
.3Transfer half of mixture to large piece of plastic wrap. Form mixture into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until well chilled, about 2 hours.
.4Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate.
.5Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each cheese ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.