Bacon Cheddar Cheese Ball Spread Food

BACON CHEDDAR RANCH CHEESE BALL

Steps:

• In bowl, combine cream cheese and cheddar cheese. Microwave cheeses for about 45 seconds (depending on microwave) or just until the they are soft and cheddar is slightly melted. Stir to combine.
• Add ranch dressing mix, garlic powder, onion powder, Worcestershire sauce, paprika, black pepper and half of the green onions. Stir the mixture until everything is combined. Chill in fridge for about 5 minutes if necessary so it can be formed into a ball.
• Lay plastic wrap on surface and transfer cheese mixture on top. Wrap the plastic wrap around cheese mixture and shape the mixture into a ball. Chill until the cheese ball is firm.
• Combine the bacon bits, nuts and remaining green onions in a plate. Roll the chilled cheese ball in the bacon/nuts mixture. Refrigerate covered until ready to serve. The cheese ball tastes better the next day after all the flavors are combined.

BACON CHEDDAR CHEESE BALL

Steps:

• Combine all the ingredients in a bowl and mix well. Form the cheese mixture into a ball and cover in plastic wrap. Place in the refrigerator overnight. Remove the cheese ball from the refrigerator 15 minutes before ready to serve. Serve with crackers.

BACON CHEDDAR CHEESE BALL

Steps:

• Mix all items together except the additional 1 cup of cheddar cheese that you will use to roll the ball inches.
• With a spoon pull mixture toward middle of the bowl and try to form a ball.
• Then cover and place in refrigerator until chilled and firm.
• After it has chilled, it will be easier to work with.
• Roll the cheese mixture into a ball and roll in additional cup of grated cheddar cheese.
• Roll until all sides are coated and press the cheese into the ball.

BACON CHEDDAR CHEESE BALL SPREAD

Steps:

• Combine all ingredients in a med-large size bowl.
• If your cream cheese is soft enough, you can stir this by hand or you can use a hand-mixer until well combined.
• Spoon out onto plastic wrap big enough to fold over top and form cheese mixture into a smooth bowl, wrapping plastic wrap around ball to seal.
• (If desired, roll cheese ball into chopped nuts or additional cooked and crumbled bacon before wrapping.).
• Place in refrigerator for 1-2 hours so flavors blend.
• Serve with crackers, bagel chips, veggies, etc.

BACON CHEDDAR CHEESE BALL

Steps:

• In a large mixing bowl, combine cream cheese, sour cream, garlic powder, and black pepper with a hand mixer until smooth and well combined. Stir in half of the cheddar cheese, green onions, bacon, and pecans. Set the other half aside on a plate. Mix with a spatula until evenly distributed.
• Add the cheese mixture onto a clean cutting board and use your hands to shape it into a ball. To prevent the cheese from sticking too much, apply some oil to your hands or wear disposable gloves.
• Cover the cheese ball with plastic cling wrap and refrigerate for at least 30 minutes, allowing it to firm up a bit if needed. I placed the cheese ball wrapped in plastic wrap in the freezer for 15 minutes to save time.
• In a medium bowl, whisk together the remaining half of the cheddar cheese, green onion, bacon, pecans and poppy seeds until evenly mixed. Roll the chilled cheese ball in the mixture until all sides are coated. Gently press it into the cheese ball to stick if needed.
• Serve immediately with crackers or store (wrapped in plastic wrap) in the refrigerator for up to a week.

CREAMY BACON-CHEDDAR SPREAD

Steps:

• In a small bowl, beat the first eight ingredients. Refrigerate, covered, at least 1 hour before serving. Serve with celery and crackers.

BACON CHEESE SPREAD

Steps:

• Cook bacon until crisp; drain. Meanwhile, in a large bowl, combine the next 6 ingredients. Stir in bacon. Serve with crackers.