Bacon Dill Cheese Ball Recipes

DILL PICKLE BACON CHEESE BALL

Steps:

• Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
• Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
• Use your hands to shape the mixture into a ball.
• Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
• Roll the cheese ball into the bacon and onion mixture until coated on all sides.
• Serve immediately or cover in an airtight container for up to 2 days before serving.
• Serve this with your favorite chips, crackers, and veggies.

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 AND DILL PICKLE CHEESE BALL

Steps:

• Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
• Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
• Roll the cheese ball in the pretzel mixture until all sides are coated.

DILLY CHEESE BALL

Steps:

• Beat first six ingredients until smooth. Shape into a ball; wrap in plastic. Refrigerate several hours. Sprinkle with parsley; serve with crackers.

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.

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 DILL CHEESE BALL

Steps:

• Mix cream cheese and mayonnaise together in a medium bowl.
• Add remaining ingredients and mix well.
• Shape as you wish (ball, pine cone, bowl, sandwiches, Statue of Liberty, whatever *grins*), cover and chill overnight.
• Serve with crackers.

BACON AND DILL PICKLE CHEESE BALL

Steps:

• Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
• Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
• Roll the cheese ball in the pretzel mixture until all sides are coated.