Onion Bacon Cheese Ball Food

BACON, CHEDDAR AND SWISS CHEESE BALL

Steps:

• In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour., In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat. Refrigerate at least 1 hour. Serve with crackers.

THE ULTIMATE BACON RANCH CHEESE BALL

Steps:

• To a large mixing bowl, add cream cheese, sour cream (if using), ranch seasoning, garlic powder, minced onion, salt and pepper. Stir until well combined with a rubber spatula.
• Add 1 cup of the cheddar cheese, all of the pepper jack cheese, half of the bacon, and half the green onions. Stir until mixed.
• Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it. Cover tightly on all sides, and shape into a ball shape. Refrigerate for several hours or overnight, until firm.
• Add remaining 1/4 cup cheddar cheese, remaining bacon and green onions to a small mixing bowl. Add in poppy seeds and refrigerate alongside the cheese ball.
• Before rolling the cheese ball, add pecans and stir well.
• Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer.
• Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated. You may have to pick up some of the coating and press it so it sticks.
• Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

EASY CHEESE BALL RECIPE WITH CREAM CHEESE, BACON & GREEN ONION (LOW CARB, GLUTEN-FREE)

Steps:

• Whip the cream cheese and cheddar cheese together in a high power blender, food processor, or stand mixer with a paddle attachment.
• Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm.
• In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture.
• Wrap the ball tightly in plastic wrap. Refrigerate until ready to serve.

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 RANCH CHEESE BALL

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
• Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.

ONION BACON CHEESE BALL

Steps:

• 1. Set cream cheese out for a few hours so it's at room temp.
• 2. Put the cream cheese in the bowl, add the soup mix and stir until well mixed. Add most of the shredded cheese . Chop the bacon into small pieces and add to mix.
• 3. Take formed ball and roll in the rest of the cheese. This can be replaced with chopped nuts or more bacon.

FRENCH ONION & BACON CHEESE BALL

Steps:

• Cut raw bacon into chunks and fry up in a pan over medium-high heat until thoroughly cooked. Once cooked, remove from heat and drain grease. Allow the bacon to cool on a paper towel; set aside.
• Using the same frying pan heat 1-2 tablespoons of olive oil over medium-high heat, then add onion and season with salt and pepper. Cook over heat, stirring occasionally, until caramelized, about 15-20 minutes. Remove from heat and cool.
• Finely chop cooled bacon and add to a large mixing bowl.
• Add cream cheese, sour cream, Gruyère, thyme and red pepper flakes, Beat until well combined.
• Stir in cooled onions, until completely mixed in.
• Form the cheese mixture into a ball and wrap in plastic wrap to chill for at least 1 hour. *TIP* I set the cheese mixture in the center and on top of two pieces of plastic wrap. Then gently pull the plastic wrap together to form a ball. Then using my hand I gently press the plastic wrap to make a ball.
• In a small bowl combine chives and French's Crispy Fried Onions, toss to combine.When ready to serve, remove the cheese ball from the fridge and roll it in the fried onion and chive mixture.
• Serve with crackers, chips or baguette slices.

ONION CHEESE BALL

Steps:

• In a large bowl, beat the cheeses, onion and Worcestershire sauce and mix well. Shape into a ball and roll in parsley. Chill. Serve with crackers.

BACON DILL CHEESE BALL

Steps:

• Blend cream cheese and mayo together
• Mix in the scallions, dill, pepper and bacon.
• Spread out a piece of plastic wrap and spoon to mixture onto it and fold the plastic wrap around the mixture.
• Form it into a ball.
• Refrigerate for at least 1-2 hours.
• Remove from wrap and roll in sliced almonds. I find it easiest to put the ball on a plate of almonds then turn it over to coat the other side. Then roll the sides.
• 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.

FRENCH ONION BEST CHEESE BALL RECIPE

Steps:

• Cut raw bacon into small chunks cook over medium-high heat until thoroughly cooked.
• Remove from pan and place on a paper towel cover plate to drain grease.
• Allow the bacon to cool on a paper towel; set aside.
• Add onion, olive oil to the bacon frying pan and season with salt and pepper.
• Cook, stirring occasionally, until translucent, about 15-20 minutes.
• Remove from heat and cool.
• Add the bacon, cream cheese, sour cream, swiss cheese, and spices to a large bowl of a stand mixer.
• Mix until well combined.
• Add the cooled onions, mix until completely mixed in.
• Place the cheese mixture in the center and on top of plastic wrap.
• Then gently pull the plastic wrap together to form a ball.
• Form the cheese mixture into a ball and wrap in plastic wrap to chill overnight.
• When ready to serve, remove the cheese ball from the fridge and roll it in the fried onion.

YUMMY CHEESE BALL

Steps:

• In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces.
• In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight.
• Before serving, roll the cheese balls in the chopped pecans.

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.

FRENCH ONION & BACON CHEESE BALL RECIPE

Steps:

• In a pan, cook the bacon pieces until crisp, remove from the pan and set aside on a plate lined with paper towel.
• Remove most of the bacon fat from the pan, but leave about 1 tbsp to cook the onions next. To the pan, add the white parts of the chopped green onions and cook until softened and slightly caramelized. Remove from the pan, set aside in a small dish until needed.
• Using an electric mixer, combine softened cream cheese, cooked bacon pieces, cooked onions, sour cream, Swiss and Cheddar cheese, and the dry onion soup mix.
• Lay out a piece of plastic wrap on the counter top. This should be large enough to wrap around your formed cheese ball.
• Using your hands (clean of course!) scoop up the combined cheese ball ingredients and form them into a large ball. Place the ball on top of the plastic and wrap it tightly, making sure to keep its ball shape. Place the wrapped cheese ball in the fridge to chill and firm up for at least 2 hours. I find that it is best though, to chill the cheese ball overnight to give the flavours enough time to develop.
• Before serving your cheese ball, on a plate, combine the crispy fried onion bits, chopped pecans and green parts of the green onions. Remove the cheese ball from the plastic wrap and roll the ball in this mixture until it's evenly coated.
• Place on a large serving platter surrounded by crackers. Be sure to place a knife with it so pieces can be easily sliced off the cheese ball.