The Classic Bacon Cheese Ball
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The Classic Bacon Cheese Ball

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I’ve been dying to share my bacon cheese ball recipe with you. It’s that time of year, where family and friends get together for parties or activities and special treats are a must.

This recipe is at least 50 years old because I have made it for at least that many years! Who doesn’t love bacon, cream cheese, and sour cream? Add some grated cheese and it becomes a cheese ball!

The thing I love about cheese balls is the fact that most of us have all of the ingredients in our pantry, refrigerator, or freezer. I don’t typically stock the crackers because they go stale before we can eat them, but those are easy to pick up at the last minute.

In case you missed this post, Pineapple Cream Cheese Dip

The Classic Bacon Cheese Ball

What You Need In The Kitchen

The Classic Bacon Cheese Ball

Ingredients

I always like to gather my ingredients before I get started. That way I make sure I don’t leave anything out.

Ingredients

Step One

Place the cream cheese in a covered bowl and let it soften (for about one hour). Either buy cooked and crumbled bacon, or cook and crumble it yourself. Set it aside. Chop the green onion and set it aside too.

Soften Cream Cheese

Step Two

Beat the cream cheese with a hand mixer until creamy and fluffy. 

Whip the Cream Cheese

Step Three

Add the sour cream, the green onions, the Worcestershire sauce, and garlic powder. Beat with a hand mixer until smooth. 

Add the green onions

Step Four

Grate or shred the sharp cheddar cheese. Finely chop the pecans and set them aside.

Grate the Cheese

Step Five

Add 1-1/2 cups of the grated sharp cheddar cheese and 1/2 cup of the crumbled bacon. Mix until thoroughly combined. 

Add Cheese and Bacon

Step Six

Place the bowl in the refrigerator covered with plastic wrap for about 2 hours or overnight. Remove from the refrigerator and shape the cream cheese mixture into a ball.

Combine all of the ingredients

Step Seven

Combine the remaining 1/2 cup of bacon, 1/2 cup of cheese, and the chopped pecans. Carefully roll the cheese ball in the bacon, cheese, and pecan mixture. Press the mixture into the cheese ball to make it stick. Place the cheese ball back into the refrigerator for at least 30 minutes.

The Classic Bacon Cheese Ball

Finished Product

Remove from the refrigerator 15 minutes before serving. Serve with crackers or celery sticks.

The Classic Bacon Cheese Ball

Bacon Cheese Ball Recipe

5 from 4 votes
The Classic Bacon Cheese Ball
The Classic Bacon Cheese Ball
Prep Time
15 mins
Cook Time
0 mins
Chill in Refrigerator
2 hrs
Total Time
2 hrs 15 mins
 
Course: Appetizer
Cuisine: American
Servings: 10 people
Author: Linda Loosli
Instructions
  1. Place the cream cheese in a covered bowl and let it soften (for about one hour). Buy cooked crumbled bacon, or cook and crumble it yourself. Set it aside. Chop the green onions and set them aside too. Beat the cream cheese with a hand mixer until creamy and fluffy. Add the sour cream, the green onions, the Worcestershire sauce, garlic powder, and beat with a hand mixer until smooth. Grate the sharp cheddar cheese. Finely chop the pecans and set them aside. Add 1-1/2 cups of the grated sharp cheddar cheese and 1/2 cup of the crumbled bacon. Mix until thoroughly combined. Place the bowl in the refrigerator covered with plastic wrap for about 2 hours or overnight. Remove from the refrigerator and shape the cream cheese mixture into a ball.

    Combine the remaining 1/2 cup of bacon, 1/2 cup of cheese, and the chopped pecans. Carefully roll the cheese ball in the bacon, cheese, and pecan mixture. Press the mixture into the cheese ball to make it stick. Place the cheese ball back into the refrigerator for at least 30 minutes. Remove from the refrigerator about 15 minutes before serving. Serve with crackers or celery sticks.

How do I store the cheese ball?

Store the cheeseball in a tightly wrapped plastic wrap or in an airtight container.

Can I freeze the cheese ball?

I wouldn’t recommend it because I don’t like the texture of frozen cream cheese after it’s thawed.

How long is the cheese ball safe to eat after making it?

It all depends on the freshness of the ingredients you started with when you made the cheeseball. It will be good for 1-2 weeks at the most when stored in the fridge.

Read More of My Articles  Mexican Street Tacos

Can I switch out the type of cheese that’s used?

Yes, you can. I have made this recipe with spicy jack cheese as well as mozzarella cheese.

Can I skip the bacon in the recipe?

Yes, the bacon is just for added flavor, you can leave it out. But I wouldn’t unless you really don’t like bacon. Cheese balls are easy to switch out different ingredients.

Will low-fat cream cheese work in this recipe?

Yes, low-fat will work but NOT whipped cream cheese because it’s too soft.

Would chopped almonds or slivered almonds work in this recipe?

Yes, they would for sure. I use whatever nuts I have in the freezer when I make my cheese balls. I did want to mention that we have some family members who are allergic to nuts. We usually make two cheese balls and leave the nuts out of one of them. You may want to warn guests of the nuts when serving at a larger gathering.

Final Word

Please let me know if you try making my Bacon Cheese Ball recipe, I would love to hear from you. Please teach your kids and grandkids how to cook from scratch, if you aren’t already.

We must teach our family to be self-reliant. May God Bless this world, Linda

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12 Comments

  1. Good morning, Linda. I’m so happy you posted this recipe. It’s perfect for me to make to take down to the park office for our maintenance crew to share for the holidays. I normally take them cookies, but I think this will be something nice and different for them. Of course I’ll also take them some gingerbread cookies since they ALL LOVE THEM. Hope you had a nice Thanksgiving.

    1. Hi Pam, oh, I love gingerbread cookies!! We had a great Thanksgiving, living close to family and friends has been wonderful. I love making cheese balls. This is the first one I’m sharing. I have more to come. I love appetizers! Linda

  2. Looks good, Linda,
    Being Texan, I will probably double the bacon and pecans and add a half cup of finely chopped jalapeno peppers. Glad you recommended not freezing this, since there is no need to freeze. There would be no leftovers around here. And, who needs crackers since there are always tortilla chips available in this household. LOL!!

    1. Hi Harry, oh my gosh, I LOVE LOVE LOVE your comment, my friend. I got the giggles over not freezing it, there would be no leftovers. My family ate the whole thing the day I made it! I need to make one with jalapenos!! More bacon and pecans would be awesome!! Oh, tortilla chips are a must! Linda

  3. 5 stars
    This looks amazing and sooo easy! My family loves bacon! We love your recipes! Thank you sooo much for sharing!❤️

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