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Bacon Topped Cheese Ball Recipe

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This recipe for Bacon Topped Cheese Ball, by , is from Church of the Holy Cross, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Melissa Williams


1 - 8 oz. cream cheese, softened
1/2 cup sour cream
2 cups (8 oz.) shredded Swiss cheese
2 cups shredded sharp Cheddar cheese
3 tbsp. grated onion
3 tbsp. sweet pickle relish, or any kind of relish
1 tbsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/8 tsp. garlic powder
6 slices bacon, cooked and finely crumbled
1/4 cup minced fresh parsley, I use dried parsley
1/4 cup finely chopped almonds, toasted, vary the kind of nuts, pecans or walnuts

Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed with electric mixer until smooth. Add shredded cheeses, onion, pickle relish, and seasonings; beat at low speed until well blended. Cover and chill thoroughly.
Combine bacon, parsley, and chopped almonds; stir well. Shape chilled cheese mixture into ball (I make 2 balls); roll in bacon mixture, pressing bacon mixture into cheese ball with hands. Wrap cheese ball tightly in wax paper, and chill until ready to serve.
Notes: I used block cheeses and grated the cheese. I would recommend Cracker Barrel Extra Sharp Cheese (red package). I used a squash relish that I had and only put 2 T. You can use dried parsley instead of fresh. I added pecans with the almonds.





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