Prep Time: 10 Minutes – Cook time: 24 Hours
- 8 Ounce pkg cream cheese softened
- 1/2 Cup Milk
- 2 Cups Sharp Cheddar Cheese (8oz)
- 2 Cups Monterey Jack Cheese (8oz)
- 1/4 Cup Crumbled Blue Cheese (1oz)
- 3/4 Cup Pecans
- 10 Slices fully cooked bacon
- 1 Cup of finely chopped green onions (white parts only)
- 2 Ounces of pimento
- 1 Tablespoon Poppy seeds
Let Cream Cheese soften at room temperature.
Finely chop the following:
- Green onion (white parts only)
- Bacon crumble
Combine the Pecans and Bacon and then divide mixture in half and set aside.
Mix & Set:
Mix the cream cheese and milk in a large bowl with mixer at low-speed until thoroughly blended. Add the Cheddar, Monterey Jack & Blue cheese: mix at medium speed until thoroughly combined.
Add the first half of the bacon and pecan mixture, and all of the green onions and pimento. Mix thoroughly; season with salt & pepper to taste.
Divide mixture into halves. Place each on large separate sheets of plastic wrap, or wax paper, shape each into balls, and then rewrap. Refrigerate for at least 2 hours or until fully chilled.
Combine the remaining bacon and pecans, with the poppy seeds on a pie plate or dish with a rim. Remove cheese balls from the plastic wrap and roll each in plate mixture until well coated. Rewrap tightly and refrigerate for at least 24 hours.
Remove and serve with your favorite crackers and farm fresh veggies.