Cheddar Bacon Cheese Ball

A family Holiday classic, this nutty, flavorful cheese ball is a longtime hit. It’s the perfect appetizer to nibble on while waiting for other guests to arrive, and it goes well with both crackers and veggies. This was my grandpa, Paul Stephens, favorite cheese ball, and my Grandma would make it for him (and the rest of the family) at least once a year at Christmas, where it was always quickly demolished by the hungry mob. Now whenever we enjoy this treat, we remember him.

My Grandpa passed away on Christmas Day in 2016, so we especially miss him this time of year. Paul was a kind, gentle, creative person with many talents. He studied English at a post-graduate level and taught college English for ten years. After that, he opted for a career shift and became a respected piano technician until retirement. Whatever job he did, he took pride in doing it well. He was an award-winning amateur photographer, and also learned the craft of woodworking from his father, Laurence Stephens. Paul loved spending time in his workshop and made many beautiful and functional gifts for his family, including clocks for his children, and handcrafted jewelry boxes which he gave to each of his grandchildren upon their graduation from high school. He had a witty sense of humor and loved sharing riddles and fun facts. Every Easter, he would plan a treasure hunt for his grandchildren, which would involve a series of riddle-based clues hidden around the house, which we would have to solve in order to find the treasure. We always looked forward to this exciting challenge.

I hope you enjoy this cheese ball as much as we do! Here’s the recipe:

Cheddar and Bacon Cheese Ball (Paul’s Favorite):

• 1 package (8 oz) ream cheese, room temperature
• 1/2 cup milk
• 2 cups shredded sharp cheddar cheese
• 1/4 cup (1 oz) blue cheese, crumbled (blue cheese was Grandpa’s favorite, but my kids won’t eat it, so I subbed feta instead)
• 1/2 cup finely minced green onions (white/crisp green parts only)
• 1 jar (4 oz) diced pimentos, drained (I forgot to buy pimentos, so I used chopped mild olives)
• 3/4 cup finely chopped pecans, divided
• 10 slices cooked bacon, finely chopped
• 1/4 cup minced fresh parsley (or 2 Tbsp dried parsley/chives)
• 1 Tbsp poppy seeds

In a mixing bowl, beat the cream cheese until smooth, then gradually add milk, mixing until well blended, about 1 minute. Scrape the bowl well with a spatula, then mix for another minute. Add the cheeses, onions, pimentos, half of the bacon, and half of the pecans. Increase speed and beat until well blended.

Transfer mixture to a large piece of plastic wrap. Form into the shape of a ball, and wrap tightly. Refrigerate for at least 2 hours or overnight until firm.

In a pie plate or other shallow dish, combine the remaining bacon, pecans, parsley, and poppy seeds. Remove the chilled cheese ball from the plastic wrap and roll the ball in the nut mixture until evenly coated. Wrap it in fresh plastic wrap and refrigerate until ready to serve. Devour with sliced crisp veggies and crackers. This would also be delicious spread on a bagel or sandwich.