Sunday, February 28, 2016


This is a really good cheese ball!  How good you ask?  Well between Olivia and I we have probably made it four times in the last two months.  Each time we have made it people have commented on how good it is and asked for the recipe.  It is easy and it is GOOD.    Here are a couple of things you might want to know.  First use REAL grated parmesan cheese if possible  The powder stuff will probably work okay but I think the flavor is more intense and the texture is improved by real grated parmesan.  Second, use freshly ground black pepper for a more defined flavor.  Last, I didn't have ancho chili powder so one time I used "regular" chili powder and the other time I used tajin.  Both were excellent.  Satisfy your own personal taste when it comes to "presentation" of this cheese ball.  You can sprinkle parsley on top, roll the cheese ball in parsley, or even do a crumbled bacon and parsley combo.  You decide.  The end result will be fabulous!

Bacon Parmesan Cheese Ball

Yield: one 4 1/2-inch ball


2 (8 ounce) packages cream cheese, softened
1/2 cup mayonnaise
2/3 cup grated parmesan cheese
10 slices bacon, cooked and crumbled
1/4 cup chopped green onions
1/4 teaspoon freshly ground black pepper
garlic powder to taste
pinch of kosher salt
ancho chili powder to taste
dried parsley for garnish


Using an electric mixer, combine the cream cheese, mayonnaise, garlic powder, and parmesan cheese in a large bowl until well blended. Stir in the bacon and green onions. Add the black pepper, salt and ancho chili pepper if using. Using a rubber spatula, gather the cheese mixture into a rough ball. Lay out a sheet of plastic wrap and scatter the parsley all over. Transfer the ball to the plastic wrap. Tightly wrap the cheese ball in the plastic wrap making sure the parsley adheres, twisting at one end to form a tight ball. Chill the ball for at least 3 hours. When ready to serve, remove the plastic and place the ball on a serving plate. Serve with assorted crackers and vegetables. Enjoy!

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