Bacon Cheddar Cheese Balls

By lbgtdep

Makes: 18 servings Serving Size: 1/4 cup Yields: 4-1/2 cups Prep: 40 mins Chill: 2 hrs Stand: to 45 mins

Ingredients

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

Preparation

Step 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.
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.