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  • 1 pound extra sharp cheddar cheese*, finely shredded
  • 2 8 ounce package reduced-fat cream cheese (Neufchatel)
  • 1 2 ounce jar sliced pimiento, rinsed, drained, patted dry, and chopped
  • 1/4 cup apricot preserves
  • 2 tablespoons milk
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon bottled hot pepper sauce
  • 8 - 10 slice bacon, crisp cooked and crumbled
  • 1/3 cup pistachio nuts, chopped
  • Celery stalks, cucumber slices, apricot halves, and/or toasted baguette slices
In a very large bowl combine cheddar and cream cheese; let stand to come to room temperature (about 45 minutes). Add pimientos, apricot preserves, milk, Worcestershire, hot pepper sauce and about 1/2 of the cooked bacon. Beat with an electric mixer on medium speed until almost smooth.
Cover and chill cheese mixture (and cooked bacon) 2 hours or until easy to handle. Divide into portions; on waxed paper shape into balls. Cover and chill. Roll in bacon bits or pistachios within 4 hours of serving.
Serve with celery, cucumber, apricot and/or toasted bread slices. Makes 18 (1/4-cup) servings.

nutrition information

Per Serving: cal. (kcal) 218, Fat, total (g) 17, chol. (mg) 49, carb. (g) 6, fiber (g) 1, pro. (g) 11, sodium (mg) 361, Percent Daily Values are based on a 2,000 calorie diet
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