Pecan Cheese Ball
A Sprinkle of This and That
adapted from Fisher® Nuts
Ingredients to make 2:
8 ounces cream cheese, softened
1/2 cup milk
8 ounces cheddar cheese, shredded
8 ounces Monterey Jack cheese, shredded
1/4 cup blue cheese crumbles
1/4 cup green onion, chopped
3 ounces bacon bits
3/4 cup chopped pecans
salt and pepper to taste
1/4 cup parsley, chopped
1 Tbsp poppy seeds
Place cream cheese in a mixing bowl and whip. Slowly mix in the milk. Mix until well blended. Add the cheeses and green onion and half of the bacon bits and half the chopped pecans. Beat until blended. Season with salt and pepper.
Divide mixture in half. Shape each into a ball. Wrap tightly in plastic wrap. Refrigerate for 2 hours.
Combine remaining bacon bits, remaining pecans, parsley and poppy seeds in a shallow dish. Remove plastic wrap from each cheese ball. Roll each cheese ball in the nut mixture until well coated. Serve with crackers.