BACON PECAN CHEESEBALL — Cream cheese is loaded with shredded cheddar, blue cheese, bacon, and seasonings, then rolled in pecans and more bacon! A classic holiday appetizer.
It’s a tradition at our house to serve a variety of appetizers on Christmas Eve, and a cheeseball is an absolute must! And this Bacon Pecan Cheeseball is a delicious candidate for a little holiday indulgence.
Our favorite cheeseball of all time is a Green Onion Cheeseball–totally simple and totally delicious. This cheeseball is definitely in the running though.
What’s not to love about cream cheese, bacon, and cheddar? There’s bacon on the inside, and more on the outside!
And you can certainly leave out the nuts for those with allergies, or make two smaller cheeseballs, one with nuts and one without.
Like most cream cheese spreads, this can be made several days ahead of time–always a bonus during the holidays.
Once you start eating this, it’s hard to stop. But if you’re going to over-indulge, I can’t think of a better reason that a bacon filled cheeseball.
This stuff is addictive. Consider yourself warned!
Be sure to save this Bacon Pecan Cheeseball recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Bacon Pecan Cheeseball
- Cream cheese
- Cheddar cheese
- Blue cheese
- Spices: garlic powder, salt and pepper
- Produce: green onions, fresh parsley
- Jarred pimento
- Poppy seeds
- Crackers, for serving
Bacon Pecan Cheeseball
Cream cheese is loaded with shredded cheddar, blue cheese, bacon, and seasonings, then rolled in pecans and more bacon! A classic holiday appetizer.
- 1 (8 oz.) package cream cheese, softened
- 2 tablespoons milk
- 2 cups shredded sharp cheddar cheese
- 1/4 cup crumbled blue cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Pinch of salt
- 1/4 cup green onions, minced
- 1 (4 oz.) jar diced pimento, drained
- 1/2 cup pecans, finely chopped, divided
- 10 slices bacon, cooked, crumbled and divided
- 3 tablespoons fresh parsley, minced
- 1 tablespoon poppy seeds
- Crackers, for serving
- In a large bowl with an electric mixer, mix cream cheese, milk, cheddar, blue cheese, salt and pepper until well combined. Add green onions, pimento, half of the chopped pecans, and half of the crumbled bacon and mix well.
- Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate for at least one hour, or until mixture is firm enough to handle.
- Combine the remaining bacon, remaining pecans, parsley and poppy seeds in a shallow dish or pie plate. Roll the cheeseball in the bacon/nut mixture until evenly coated.
- Cover and refrigerate until ready to serve. Serve with a variety of crackers.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 475mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 14g
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If you love this recipe, you might also like:
Green Onion Cheeseball
Cranberry Cream Cheese Dip
Baked Brie with Balsamic Roasted Cranberries and Smoked Almonds
Who Dished It Up First: Adapted from Paula Deen.
Raquel @ My California Roots
Danelle, this looks delicious! Definitely on the menu for our Christmas dinner. I love love cheese & crackers, especially when the cheese is in ball form!
Shannon @ Bake.Frost.Repeat.
Cheeseballs are the best for this time of year! This one looks wonderful.
This looks delicious Danelle! This would be good on New Year’s Eve, too.
A season of miracles; even when it comes to foodies. I’ve been searching for this recipe for years. I had this recipe from when I was a teenage. It was in a small Betty Crocker grocery store promotional giveaway cookbook. Each holiday, I would prepare this cheese ball and receive tons of compliments from family and friends. Hence, one holiday while purchasing the ingredients, I left it on the grocery counter. When I went back in to get it, GONE. That was over twenty years ago. I’ve never have been able to find the same recipe ’til now. Thank you for sharing. What a nice edition this recipe will make to our holiday table.
So glad you found the recipe Kelly!
Can it be made in the evening before and kept in fridge overnight? Due to the lack of time i would like to prepare it timely but i am afrade it could loss its taste
Yes, you can make it ahead, even 2-3 days ahead.
Really good recipe BUT DON’T ADD SALT its very very salty already i almost ruined it.
Can it be frozen ahead of time and thawe
I have not frozen this cheeseball, but I have frozen others, so I think it would work.