Prep 15 mins
Cook 4 hrs
This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time.
- 2 cups shredded swiss cheese
- 2 cups shredded cheddar cheese
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup sour cream
- 1⁄2 cup chopped onion
- 1 (2 ounce) jar pimiento
- 2 tablespoons sweet pickle relish
- 10 slices bacon, crisp-cooked, drained, and crumbled
- 1⁄2 cup finely chopped pecans
- 1 dash salt
- 1 dash pepper
- 1⁄4 cup snipped parsley
- 1 tablespoon poppy seed
- assorted cracker
- Let swiss and cheddar cheeses come to room temperature.
- In a large bowl beat together cream cheese and sour cream till fluffy.
- Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
- Cover and chill till firm.
- Shape into 1 large or 2 small balls on wax paper.
- In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
- Turn mixture out onto clean clean sheet of waxed paper.
- Roll cheese balls in seed mixture to coat.
- Wrap and chill.
- Let stand 30 minutes at room temperature before serving.
- Serve with crackers.
I LOVE this recipe so much! I alter it everytime I make it now, depending on what is on hand. I have never used the poppy seeds or the pickle relish. I have also decided I like it better as a dip/spread rather than a ball. The ball is honestly a pain to make and the dip looks very nice! I just spread into an oblong casserole dish and sprinkle the topping on, it looks very nice! I wish I would remember to take a photo of all my things, I remember sometimes but not nearly often enough. I will next time, promise!! Also thinking next time I may try toasting the pecans and making without bacon so that my husband can eat it (he is a vegetarian) Although the bacon REALLY adds so much, I think it might be a big loss to make without, maybe I can just make him his own dish and make a bigger one for everyone else! :-) Thanks so much for sharing this recipe!!!! Oh, and one more thing, this is also good using tortilla chips to eat as well!
This cheeseball is absolutely delicious and easy to prepare. It holds well in the refrigerator and it was large enough that I was able to divide it in half for two seperate occasions. I applied the outer coating of nuts, bacon and parsley about an hour before serving so that the parsley would be fresh. I found the flavor of the cheeseball to be better after it had been out of the refrigerator for a while and had softened a bit. Outstanding! Everyone loved it! Thanks!
I have eaten many cheese ball recipes.....and I've made many cheese balls.......YOURS is AWESOME...The prep time is fast....The taste is simply the BEST of many cheese balls combined....This is a MUST make for holidays or any time....It is a TEN STAR all the way....Thank You for the picture and the recipe....Yes the relish does go with it....don't leave it out....