Mini Cheese Balls

Recipe and Photography by Karen Gerard

  • 1 cup chopped bacon
  • 1 cup shredded sharp cheddar cheese
  • 2 (8 oz) packages cream cheese, at room temperature
  • 1/2 cup chopped pecans
  • 1/2 cup chopped fresh parsley leaves, divided
  • 1 chopped green onion
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp Worcestershire sauce
  • pepper to taste

1. Combine half of the bacon, pecans and 2 tbsp parsley.

2. Beat cream cheese with seasonings and remaining bacon and parsley until well combined.

3. Refrigerate for 2 hours or up to overnight. Shape into balls and press into the bacon-pecan mixture.

4. Serve with crackers and veggies.

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