Bacon Pecan Cheeseball
1 Package (8 Oz.) Cream Cheese, softened
2 Tablespoons Milk
2 Cups Sharp White Cheddar Cheese, shredded
1/4 Cup Crumbled Blue Cheese
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1 Pinch Salt
1/4 Cup Green Onions, minced
1 Jar (4 Oz.) Diced Pimento, drained
1/2 Cup Pecans, finely chopped, divided
10 Slices Bacon, cooked and crumbled, divided
3 Tablespoons Fresh Parsley, minced
1 Tablespoon Poppy Seeds
Assorted Martin’s Bread, such as Potato Bread, Hoagie Rolls, or Cinnamon-Sugar Swirl Potato Bread, flattened and baked, for serving
In a large bowl with an electric mixer, mix cream cheese, milk, cheddar, blue cheese, salt and pepper until well combined. Add green onions, pimento, half of the chopped pecans, and half of the crumbled bacon and mix well.
Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate for at least one hour, or until mixture is firm enough to handle.
Combine the remaining bacon, remaining pecans, parsley and poppy seeds in a shallow dish or pie plate. Roll the cheeseball in the bacon/nut mixture until evenly coated.
Cover and refrigerate until ready to serve. Serve with assorted Martin’s breads, flattened and baked, and a knife for spreading.
Recipe adapted from: https://letsdishrecipes.com