Bacon Cheddar Cheese Balls
By Susan52
Rate this recipe
4/5
(1 Votes)
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
Details
Servings 18
Preparation time 40mins
Adapted from bhg.com
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
You'll also love
- Silesian Dumplings in Carrot Broth... 3.7/5 (3 Votes)
- Brined Pork Tenderloin 4/5 (1 Votes)
- Creamy Leek & Asparagus Soup (with... 2.7/5 (3 Votes)
Review this recipe