Making a cheeseball is really as simple as mashing some ingredients up in a bowl and then rolling them into a ball. Even the kids can help with this, and thanks to the cheese being gooey and mushy, most kids like helping with cheeseballs. Another fun idea is to make mini cheeseballs that are easier to serve – each guest can grab one for their plate and move along without having to dig into the big cheeseball. However, you serve them up, this recipe is worth the extra effort of cooking the bacon. Thanks to Damn Delicious for such a great twist on this classic favorite.

 

Ingredients

6 slices bacon, diced

1/4 cup chopped pecans

1/4 cup chopped fresh parsley leaves, divided

2 (8-ounce) packages cream cheese, at room temperature

1 cup shredded sharp cheddar cheese

1/4 cup crumbled goat cheese

1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix

1 teaspoon Worcestershire sauce

 

Instructions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.

In a small bowl, combine half of the bacon, pecans and 2 tablespoons parsley; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cheddar cheese, goat cheese, Ranch Seasoning, Worcestershire and remaining bacon and parsley on medium-high until well combined and fluffy, about 1-2 minutes.

Cover and place in the refrigerator for at least 2 hours or overnight. Shape the mixture into a ball and roll in the prepared bacon-pecan mixture.

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Quick tip: You don’t have to serve cheese balls with crackers. Try this dip with green apple slices, pretzels, or pita triangles for something new.

Recipe and image courtesy of Damn Delicious