Description
This Classic Cheese Ball Recipe is loaded with cream cheese, sharp cheddar, crispy bacon, and toasted pecans for an easy, crowd-pleasing party appetizer.
Ingredients
16 ounces cream cheese, softened
⅓ cup sour cream
1 green onion, thinly sliced
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
2 cups finely shredded sharp cheddar cheese
¾ cup bacon bits or crumbled bacon, divided
½ cup chopped pecans
1 tablespoon chopped fresh parsley
Instructions
Preheat the oven to 350°F. Spread the pecans on a baking sheet and bake for 5–7 minutes, or until fragrant. Let cool completely, then chop.
In a large bowl, beat the softened cream cheese with a hand mixer until light and fluffy.
Add the sour cream, green onion, Worcestershire sauce, and garlic powder. Beat until smooth and well combined.
Stir in the shredded cheddar cheese and ½ cup of the bacon bits. Cover and refrigerate for at least 2 hours or up to 24 hours to firm up.
Remove the cheese mixture from the fridge and shape it into a ball.
On a small plate, combine the remaining ¼ cup bacon bits, chopped pecans, and parsley.
Roll the cheese ball in the bacon-pecan mixture, pressing gently so it adheres and coats all sides.
Refrigerate for at least 30 minutes to set. Remove from the refrigerator about 15 minutes before serving so it softens slightly for easier spreading.
Notes
Serve with buttery crackers, pretzels, sliced baguette, or cut veggies.
For a nut-free version, skip the pecans and use extra bacon or crushed crackers for coating.
This cheese ball can be made a day ahead; the flavors deepen as it chills.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/12 of cheese ball (about 2 tablespoons)
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 55 mg