Servings 8 servings
Ingredients
- 6 slices bacon, cut into lardons
- 2 (8-oz.) packages cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1 (4-oz.) jar pimiento peppers, drained
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons garlic powder
- 1 medium jalapeño, seeded and minced (option)
- 1/3 cup sliced scallions
- 1 1/2 cups finely crushed pecans
- 1 string cheese or slice white cheese, cut into thin strips
- Crackers, pretzels or crudité, for serving
Instructions
- Add the bacon to a large sauté pan set over medium heat. Cook until all the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
- In a large bowl, combine the bacon, cream cheese, sour cream, cheddar cheese, pimiento peppers, Worcestershire, garlic powder, jalapeño (optional) and scallions. Mix until combined then taste and season with salt and pepper.
- Arrange a large piece of plastic wrap on your work surface. Transfer the cheese mixture into the center then fold the plastic up and around it. Using your hands, carefully shape it into a football. Refrigerate the cheese ball for 15 minutes.
- Unwrap the plastic then coat the cheese ball with the crushed pecans.
- Arrange the sliced string cheese on top to form the football “laces.” Serve with crackers, pretzels or crudité for dipping.
Notes
- To keep the coating crisp, add it just before serving. If you're making the cheeseball ahead of time, store it without the coating and add it just before your guests arrive.
- To keep your bacon-cheddar cheeseball fresh, wrap it tightly in plastic or store it in an airtight container and refrigerate for up to 3-4 days. Don't freeze it, as the texture, because of the cream cheese base, will change when thawed.
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