Recipes and Cooking Bacon-Cheddar Cheese Balls 3.9 (14) This Bacon-Cheddar Cheese Ball recipe will be a hit at your next party. It combines two appetizer favorites, pimiento cheese and bacon cheese balls, in one delicious cracker spread. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 1, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 40 mins Chill Time: 2 hrs Total Time: 2 hrs 40 mins Servings: 18 Yield: 4-1/2 cups Jump to Nutrition Facts 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 tablespoon milk 1 teaspoon Worcestershire sauce ¼ teaspoon bottled hot pepper sauce 8 - 10 slice bacon, crisp cooked and crumbled ⅓ 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. Makes 18 (1/4-cup) servings. Andy Lyons Rate it Print Nutrition Facts (per serving) 218 Calories 17g Fat 6g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 218 % Daily Value * Total Fat 17g 22% Cholesterol 49mg 16% Sodium 361mg 16% Total Carbohydrate 6g 2% Protein 11g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.