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Bacon Cheddar Cheese Balls

Makes: 18 servings
Serving size: 1/4cup Yield: 4-1/2 cups

Prep 40 mins Chill 2 hrs Stand 45 mins

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

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)

Servings Per Recipe 18,
cal. (kcal) 218,
Fat, total (g) 17,
chol. (mg) 49,
carb. (g) 6,
fiber (g) 1,
pro. (g) 11,
sodium (mg) 361,
Percent Daily Values are based on a 2,000 calorie diet

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