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Pecan Bacon Cheese Ball
SUBMITTED BY: Unknown
1 package (8 ounces) cream cheese, softened
½ cup milk
2 cups shredded sharp cheddar cheese
¼ cup (1 ounce) blue cheese, crumbled
¼ cup finely minced green onions (white part only)
1 jar diced pimento, drained
1 cup pecans, finely chopped and divided
10 slices of bacon, cooked, drained, finely crumbled and divided
Freshly ground black pepper
¼ cup minced parsley
1 tablespoon poppy seeds
Place cream cheese in mixer bowl of a standing mixer.
Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute.
Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute.
Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute.
Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.
Refrigerate (or freeze) at least 2 hours.
Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated.
Wrap it back up in plastic wrap and refrigerate again until ready to use.