Christmas Cheese Ball |
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This recipe is full of everything, 3 types of cheese,bacon, pimiento, relish and pecans. Makes 1 large or 2 small cheese balls |
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| 2 cups | Swiss cheese, shredded | 500 mL | |
| 2 cups | Cheddar cheese, shredded | 500 mL | |
| 8 oz pkg | Cream cheese, softened | 225 g | |
| 1/2 cup | Sour cream | 125 mL | |
| 1/2 cup | Finely chopped onion | 125 mL | |
| 1 (2 oz jar} | Diced pimiento | 1 {60 g jar} | |
| 2 tbsp | Sweet pickle relish | 25 mL | |
| 10 slices | Crisp-Cooked, crumbled Bacon | 10 slices | |
| 1/2 cup | Finely chopped pecans | 125 mL | |
| Dash | Salt & Pepper | Dash | |
| 1/4 cup | Chopped parsley | 50 mL | |
| 1 tbsp | Poppy Seed | 15 mL | |
Bring cheeses to room temperature. In a large bowl beat together cream cheese and sour cream till fluffy. Beat in Swiss, cheddar, onion, undrained pimiento , pickle relish, half the chopped bacon, half the pecans, salt and pepper. Cover and chill till firm. Shape into 1 large or 2 small balls, place on waxed paper. In small bowl combine remaining bacon, pecans, parsley and poppy seeds. Turn mixture out onto a clean sheet of waxed paper. Roll the cheese ball in seed mixture to coat. Wrap and chill. Let stand 30 minutes at room temperature before serving. Serve with assorted crackers. |
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