Cheese Ball With Everything

READY IN: 4hrs 15mins
Recipe by Judith N.

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.

Top Review by pooknnook

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!

Ingredients Nutrition

Directions

  1. Let swiss and cheddar cheeses come to room temperature.
  2. In a large bowl beat together cream cheese and sour cream till fluffy.
  3. Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
  4. Cover and chill till firm.
  5. Shape into 1 large or 2 small balls on wax paper.
  6. In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
  7. Turn mixture out onto clean clean sheet of waxed paper.
  8. Roll cheese balls in seed mixture to coat.
  9. Wrap and chill.
  10. Let stand 30 minutes at room temperature before serving.
  11. Serve with crackers.

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