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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
Bacon Cheddar Cheese Balls
  • 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

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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