“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.”
READY IN:
4hrs 15mins
SERVES:
20
YIELD:
2 balls
UNITS:
US

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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