Description
Bacon cheddar cheese ball is an easy to make appetizer and delicious showstopper at holiday parties or game day. It's creamy, cheesy, and nutty.
Ingredients
- 2 (8 oz.) blocks cream cheese, softened at room temperature
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 1/2 cups cheddar cheese, shredded
- 1/2 cup green onions, sliced
- 1/2 cup bacon bits
- 1 cup pecans, chopped
- 1 teaspoon poppy seeds
Instructions
- In a large mixing bowl, combine cream cheese, sour cream, garlic powder, and black pepper with a hand mixer until smooth and well combined. Stir in half of the cheddar cheese, green onions, bacon, and pecans. Set the other half aside on a plate. Mix with a spatula until evenly distributed.
- Add the cheese mixture onto a clean cutting board and use your hands to shape it into a ball. To prevent the cheese from sticking too much, apply some oil to your hands or wear disposable gloves.
- Cover the cheese ball with plastic cling wrap and refrigerate for at least 30 minutes, allowing it to firm up a bit if needed. I placed the cheese ball wrapped in plastic wrap in the freezer for 15 minutes to save time.
- In a medium bowl, whisk together the remaining half of the cheddar cheese, green onion, bacon, pecans and poppy seeds until evenly mixed. Roll the chilled cheese ball in the mixture until all sides are coated. Gently press it into the cheese ball to stick if needed.
- Serve immediately with crackers or store (wrapped in plastic wrap) in the refrigerator for up to a week.
Notes
How to serve: I recommend serving this cheese ball with crackers or veggies, on a larger cheese board, or alongside a charcuterie board. It also tastes great with crostini, salami, and apple slices!
How to freeze: You can freeze it before rolling them in the outer coating mixture. Instead of chilling in the refrigerator, just freeze the tightly wrapped cheese ball, and place into a freezer bag. Freeze for up to 1 month. When ready to serve, allow it to thaw overnight in the refrigerator, coat, and serve
How to store: Wrap the bacon cheddar cheese ball tightly with plastic cling wrap and refrigerate for up to one week. Keep in mind that they bacon will lose its crispiness and become softer the longer it sits in the fridge.
Change the size: I made a traditional large cheese ball as a shareable dip. You could totally switch things up and make a mini bite-sized cheese balls, as big or as small as you wish. If you’re feeling creative, you can even try to form them into different shapes. For a bite-sized option, I recommend making them ½ to 1 inch in diameter—the perfect size to pop in your mouth with a cracker.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Category: Dip
- Method: Mixed
- Cuisine: American