Bacon Dill Cheese Ball Recipes

Steps:

• Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
• Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
• Roll the cheese ball in the pretzel mixture until all sides are coated.

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

Steps:

• Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan.
• In large bowl, stir together all ingredients except ketchup and mustard, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
• Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with ketchup and mustard for dipping.
• Make-Ahead Directions: Make as directed through step 2. Cover and refrigerate up to 12 hours. Uncover, and bake as directed in step 3.

Steps:

• Beat first six ingredients until smooth. Shape into a ball; wrap in plastic. Refrigerate several hours. Sprinkle with parsley; serve with crackers.

Steps:

• Mix cream cheese and mayonnaise together in a medium bowl.
• Add remaining ingredients and mix well.
• Shape as you wish (ball, pine cone, bowl, sandwiches, Statue of Liberty, whatever *grins*), cover and chill overnight.
• Serve with crackers.

Steps:

• Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
• With a spoon pull mixture toward middle of the bowl and try to form a ball.
• Then cover and place in refrigerator until chilled and firm.
• After it has chilled, it will be easier to work with.
• Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
• Roll until all sides are coated and press the cheese into the ball.

Steps:

• Preheat oven to 300 degrees F.
• Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes.
• Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight.
• On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape.
• Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary.
• Serve at room temperature and spread on crackers.

Steps:

• Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
• Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
• Roll the cheese ball in the pretzel mixture until all sides are coated.