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Nutty Bacon Cheese Ball

By Paula Deen


Difficulty: Easy

Prep time: 30 minutes

Servings: 12


  • 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


Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste.

Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly.

Refrigerate (or freeze) at least 2 hours.

Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use.

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