Mohamed Shili This delicious Paula Deen cheese ball is the perfect quick and creamy appetizer for any gathering! Packed with sharp cheddar, blue cheese, and crispy bacon, it’s a flavorful crowd-pleaser. The recipe is flexible, using common ingredients like cream cheese and green onions, and it’s topped with a crunchy nutty coating for the ultimate bite.
Recipe Ingredients:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup milk
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup blue cheese, crumbled
- 1/4 cup green onions, finely minced (white part only)
- 1 jar diced pimento, drained
- 3/4 cup pecans, divided
- 10 slices bacon, cooked, drained, finely crumbled and divided
- 1/4 cup fresh parsley, minced
- 1 tablespoon poppy seeds
- salt, to taste
- black pepper, to taste
How To Make Cheese Ball Recipe?
- Prepare the cheese mixture: In a mixer bowl, beat the softened cream cheese on low speed for 1 minute. Gradually add the milk, blending until smooth, about 1 more minute. Scrape down the sides as needed. Add the cheddar cheese, blue cheese, green onions, pimentos, half the bacon, and half the pecans. Blend again on medium speed until fully incorporated. Season with salt and pepper to taste.
- Shape the cheese ball: Transfer the cheese mixture onto a large piece of plastic wrap. Use the wrap to shape the mixture into a ball. Wrap tightly and refrigerate (or freeze) for at least 2 hours to firm up.
- Prepare the coating: In a shallow dish, mix the remaining bacon, remaining pecans, parsley, and poppy seeds.
- Coat the cheese ball: Remove the cheese ball from the plastic wrap and gently roll it in the bacon-pecan mixture until completely coated.
- Final chill: Rewrap the cheese ball in plastic wrap and refrigerate until ready to serve. Serve with crackers, vegetable sticks, or bread slices.
Recipe Tips:
- Use softened cream cheese: Make sure your cream cheese is soft before mixing. This helps it blend smoothly without lumps, giving the cheese ball a creamy texture.
- Chill the mixture properly: Refrigerate the cheese ball for at least 2 hours (or freeze briefly) to make it firm enough to shape and coat. Skipping this step may result in a sticky mess.
- Dice ingredients finely: Finely chop the green onions, bacon, and nuts to ensure every bite has a balanced mix of flavors and textures.
- Roll in the coating just before serving: To keep the coating crunchy and fresh, roll the cheese ball in the bacon and nut mixture closer to the serving time.
- Adjust flavors to taste: Taste the cheese mixture before chilling and adjust the salt, pepper, or even cheese quantities to suit your personal preference.
How To Store Leftovers?
- Refrigerate: First, let the leftover cheese ball sit until it reaches room temperature. Then wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 5 days.
- Freeze: Cheese balls freeze well! Wrap the cheese ball tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 1 month. To serve, thaw it in the refrigerator overnight and bring it to room temperature before serving.
Nutrition Facts
- Calories: 230 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 350mg
- Potassium: 100mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 8g
Check out More Recipes:
Paula Deen Cheese Ball
Description
This delicious Paula Deen cheese ball is the perfect quick and creamy appetizer for any gathering! Packed with sharp cheddar, blue cheese, and crispy bacon, it’s a flavorful crowd-pleaser. The recipe is flexible, using common ingredients like cream cheese and green onions, and it’s topped with a crunchy nutty coating for the ultimate bite.
Ingredients
Instructions
- Prepare the cheese mixture: In a mixer bowl, beat the softened cream cheese on low speed for 1 minute. Gradually add the milk, blending until smooth, about 1 more minute. Scrape down the sides as needed. Add the cheddar cheese, blue cheese, green onions, pimentos, half the bacon, and half the pecans. Blend again on medium speed until fully incorporated. Season with salt and pepper to taste.
- Shape the cheese ball: Transfer the cheese mixture onto a large piece of plastic wrap. Use the wrap to shape the mixture into a ball. Wrap tightly and refrigerate (or freeze) for at least 2 hours to firm up.
- Prepare the coating: In a shallow dish, mix the remaining bacon, remaining pecans, parsley, and poppy seeds.
- Coat the cheese ball: Remove the cheese ball from the plastic wrap and gently roll it in the bacon-pecan mixture until completely coated.
- Final chill: Rewrap the cheese ball in plastic wrap and refrigerate until ready to serve. Serve with crackers, vegetable sticks, or bread slices.
Notes
- Use softened cream cheese: Make sure your cream cheese is soft before mixing. This helps it blend smoothly without lumps, giving the cheese ball a creamy texture.
- Chill the mixture properly: Refrigerate the cheese ball for at least 2 hours (or freeze briefly) to make it firm enough to shape and coat. Skipping this step may result in a sticky mess.
- Dice ingredients finely: Finely chop the green onions, bacon, and nuts to ensure every bite has a balanced mix of flavors and textures.
- Roll in the coating just before serving: To keep the coating crunchy and fresh, roll the cheese ball in the bacon and nut mixture closer to the serving time.
- Adjust flavors to taste: Taste the cheese mixture before chilling and adjust the salt, pepper, or even cheese quantities to suit your personal preference.
Paula Deen Cheese Ball
