Pass The Pigskin Cheese Spread

1
Lauren Wyler

By
@Lauren_Wyler

This cheese spread is full of flavor and so easy to make! Perfect for your next Football Party!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
10-12
Prep:
15 Min
Method:
Refrigerate/Freeze

Ingredients

  • 8 oz
    cream cheese, at room temperature
  • 1 clove
    garlic, minced
  • 1 tsp
    montreal style steak seasoning
  • 14 oz
    can artichoke hearts, drained and chopped
  • 1/3 c
    chopped black olives
  • 4 oz
    shredded monterey jack cheese
  • 1/3 c
    chopped tomato
  • 1/2 c
    chopped cilantro
  • ·
    ¼ cup plus 1 tablespoon mayonnaise
  • 12 oz
    cooked bacon
  • ·
    assorted crackers, chips, baguette or crudité for serving

How to Make Pass The Pigskin Cheese Spread

Step-by-Step

  1. In a medium mixing bowl stir together the cream cheese, garlic, steak seasoning, artichokes, olives, Monterey Jack cheese, tomato, cilantro and ¼ cup of the mayonnaise. Once the mixture is well combined, place the mixture in a plastic wrap lined small mixing bowl, and place it in the fridge to cool for at least 30 minutes.
  2. While the cheese mixture is chilling, place the bacon in a food processor and pulse until it is very finely chopped.
  3. When the cheese mixture has firmed up, remove it from the fridge and turn it over onto a serving platter. Using your hands, shape the wrapped cheese mixture into the shape of a football. Remove the layer of plastic wrap and then lightly press the finely chopped bacon into the cheese mixture, covering it completely.
  4. Place the remaining 1 Tablespoon of mayonnaise into a small plastic zip top bag. Using scissors, cut a small hole in the corner of the bag. Pipe the mayo on top of the bacon, making it look like the laces on a football.
  5. Serve spread with crackers, chips, baguette or crudité.

Printable Recipe Card

About Pass The Pigskin Cheese Spread

Course/Dish: Cheese Appetizers, Dips, Spreads
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy




Show 3 Comments & Reviews

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