Bacon Cheddar Cheese Balls

Bacon Cheddar Cheese Balls
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12 users rated this recipe an average rating of 3.5
Makes:
18 servings
Serving Size:
1/4 cup
Yields:
4-1/2 cups
Prep:
40 mins
Chill:
2 hrs
Stand:
to 45 mins
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Bacon Cheddar Cheese Balls

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
slice bacon, crisp cooked and crumbled
1/3
cup pistachio nuts, chopped
 
Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices

Directions

  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.
  2. 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.
  3. Serve with celery, cucumber, apricot and/or toasted bread slices. Makes 18 (1/4-cup) servings.

Nutrition Facts

(Bacon Cheddar Cheese Balls)
    Per serving:
  • 218 kcal cal.,
  • 17 g fat
  • 49 mg chol.,
  • 361 mg sodium,
  • 6 g carb.,
  • 1 g fiber,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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