Everything Cheese Ball
EVERYTHING CHEESE BALL
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|2 c||swiss cheese, shredded|
|2 c||cheddar cheese, shredded ( i use sharp cheddar)|
|8 oz||cream cheese, room temperature|
|1/2 c||sour cream|
|1/2 c||onion, minced|
|2 oz||jarred pimento - undrained|
|2 Tbsp||sweet pickle relish|
|10 slice||bacon, cooked, drained, crumbled - i often add 4 more slices|
|1/2 c||pecans, finely chopped|
|1 dash(es)||each - salt and pepper|
|1/4 c||parsley- fresh and snipped|
|1 Tbsp||poppy seeds|
Let swiss and cheddar cheeses come to room temperature.
In a large bowl beat together cream cheese and sour cream till fluffy.
Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
Cover and chill till firm.
Shape into 1 large or 2 small balls on wax paper.
In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
Turn mixture out onto clean clean sheet of waxed paper.
Roll cheese balls in seed mixture to coat.
Wrap and chill.
Let stand 30 minutes at room temperature before serving.
Serve with assorted crackers, bread sticks, pretzel or pita chips and enjoy!