Recipe for cooking nutty bacon cheeseball

Starters and Snacks :: Cheese Balls

Nutty Bacon Cheeseball

1 (8 oz.) pkg. softened cream cheese
1/2 C. milk
2 C. shredded sharp Cheddar cheese
2 C. shredded Monterey jack cheese
1/4 C. crumbled blue cheese
1/4 C. finely minced green onions (white part only)
1 (2 oz.) jar diced pimiento, drained
10 slices bacon, cooked, drained, finely crumbled and divided
1/4 C. chopped finely pecans, divided
Salt and black pepper to taste
1/4 C. minced parsley
1 Tbsp. poppy seeds

Beat cream cheese and milk on low speed in lrg. bowl with electric mixer until blended. Add cheeses. Blend on med. speed until well Mix togetherd. Add green onions, pimiento, half of bacon and half of pecans. Blend on med. speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to lrg. piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hr..

Mix together remaining bacon and pecans with parsley and poppy seeds in pie plate or lrg. dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hr..