Christmas Cheese Ball


This recipe is full of everything, 3 types of cheese,bacon, pimiento, relish and pecans. Makes 1 large or 2 small cheese balls

2 cups Swiss cheese, shredded 500 mL
2 cups Cheddar cheese, shredded 500 mL
8 oz pkg Cream cheese, softened 225 g
1/2 cup Sour cream 125 mL
1/2 cup Finely chopped onion 125 mL
1 (2 oz jar} Diced pimiento 1 {60 g jar}
2 tbsp Sweet pickle relish 25 mL
10 slices Crisp-Cooked, crumbled Bacon 10 slices
1/2 cup Finely chopped pecans 125 mL
Dash Salt & Pepper Dash
1/4 cup Chopped parsley 50 mL
1 tbsp Poppy Seed 15 mL


Bring cheeses to room temperature. In a large bowl beat together cream cheese and sour cream till fluffy. Beat in Swiss, cheddar, onion, undrained pimiento , pickle relish, half the chopped bacon, half the pecans, salt and pepper. Cover and chill till firm. Shape into 1 large or 2 small balls, place on waxed paper.

In small bowl combine remaining bacon, pecans, parsley and poppy seeds. Turn mixture out onto a clean sheet of waxed paper. Roll the cheese ball in seed mixture to coat. Wrap and chill.

Let stand 30 minutes at room temperature before serving. Serve with assorted crackers.

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