Bacon Cheddar Cheese Balls

Bacon Cheddar Cheese Balls

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    Servings


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

  • ¼

    cup apricot preserves

  • 2

    tablespoons milk

  • 1

    teaspoon Worcestershire sauce

  • ¼

    teaspoon bottled hot pepper sauce

  • 8 - 10

    slice bacon, crisp cooked and crumbled

  • cup pistachio nuts, chopped

  • Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices

Directions

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


Nutrition

Facebook Conversations