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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....
This cheese ball is awesome and very addictive! Very easy to make too. I chilled the cheese mixture in a rounded bowl lined with plastic wrap. Once the ball was chilled, I gently shaped it into a ball and then removed the plastic wrap. Then I pressed the coating mixture onto the ball. Voila! This will be my go-to cheese ball recipe from now on!
The first time I had this cheeseball was at a Christmas party in 1990. The hostess got it from a magazine and shared with us. Since then I have made it countless times and is the most requested of all my party recipes. I lost my copy of the recipe and gratefully found it here. Thank you so much. I always make two softball size balls, use one and freeze the other. So if I make one for Christmas, I have another for New Years. It freezes well wrapped in wax paper and heavy duty plastic wrap and lasts a long time. Help cut holiday stress by making ahead and freezing. These are great for last minute get togethers. Just thaw and serve.
This was delicious!! This makes 2 big balls so it is perfect for a large crowd. I added in extra bacon and left out the pimento because we did not have any. The relish does go great with this so dont be scared to use it!! Everyone loved it and I will definitely be making it again!
Wow! Really good. It does make enough to feed an army though, I will cut the recipe in half next time. The only change I made was to use garlic sesame seeds instead of poppy seeds because that is what I had on hand and I think it added a nice flavor. I also took the advice of another reviewer and served it in a pie plate in a flat form. seemed to make it easier for folks to get a little bit of everything on their plate.
Everyone loved this. I didn't have any wax paper or parchment, so I just rounded it as much as possible with Saran then threw it into a very deep round bowl. Dumped it upside down onto the tray later on, and it had a very nice mooth disc shape to it. Thanks for a nice New Year's Eve recipe. Sounds like there's a bunch of hungover people over there eating it many hours later, and they're not getting sick from it sitting out all night. lol
Nice! I didn't use the pimento and relish, but I did use the other stuff. My sister loved it and the church sure thought it was good. I added some pecans to it and it really worked out in terms of the flavors all melded together.
Made this back in 2006 and it has been a favorite ever since. Easy to make ahead and can half it if you wish. Easy to vary with your toppings too.