Name This Dish Cheese Ball

Total Time:
2 hr 10 min
30 min
1 hr 30 min
10 min

6 to 8 servings

  • 4 slices bacon
  • 8 ounces cream cheese, at room temperature
  • 1 cup shredded smoked cheddar cheese (about 4 ounces)
  • 2 scallions (white and light green parts), thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • Kosher salt
  • 4 ounces Monterey jack cheese
  • 2 dried currants
  • 1 baby carrot, trimmed
  • 2 sprigs rosemary
  • 1 pretzel crisp, plus more for serving
  • 1 pitted jumbo black olive
  • Cook the bacon in a large nonstick skillet over medium-high heat until just starting to crisp but still pliable, about 5 minutes. Remove 1 slice to a paper towel-lined plate. Continue cooking the remaining bacon until browned and crisp, 2 to 3 more minutes; remove to the plate. Halve the slice of less-cooked bacon lengthwise. Finely chop the remaining bacon.

  • Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 2 minutes. Add the cheddar, scallions, Worcestershire sauce, hot sauce, a pinch of salt and the chopped bacon; beat until combined. Refrigerate until slightly firm, about 30 minutes.

  • Form the cheese mixture into 3 balls (about 2 inches, 2 1/2 inches and 3 inches). Refrigerate until firm, at least 30 more minutes.

  • Meanwhile, freeze the Monterey jack cheese 1 hour (this will make it less clumpy when grated). Grate the cheese on the small holes of a box grater. Gently press all over the cheese balls to coat completely. Put the 3-inch cheese ball on a small serving plate; insert a 4-inch wooden skewer into the middle. Stack the 2 1/2-inch and 2-inch balls on top, securing on the skewer.

  • Press the currants into the top cheese ball for eyes; add a carrot nose. Use the halved bacon to make a scarf and add rosemary sprigs for arms. Place the pretzel crisp on top for a hat brim. Cut off about one-third of the olive so that it sits flat; place on top of the pretzel crisp for the hat. Serve with more pretzel crisps.

  • Photograph by Cory Dawson

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