There's a certain magic in the union of pimento cheese and bacon, a duo that dances delightfully on the palate. These pimento cheese and bacon mini cheese ball bites are a creation born from my love for bite-sized appetizers with a punch of bold flavor. The first time I crafted these, I underestimated the importance of chilling the cheese mixture, but I've since learned that patience here is key. The result is a collection of irresistible morsels, each encased in a crispy bacon shell, offering a burst of creamy, smoky goodness with every bite.
My journey with this recipe began as a playful experiment for a friend's potluck. I wanted something that could be eaten in one bite but also leave a lasting impression. After several trials and a few bacon mishaps (never rush the crisping of bacon!), I've honed this recipe to what I believe is cheese ball perfection. It's a dish that's as fun to make as it is to eat, and I'm eager to guide you through each step of crafting these delightful bites.
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Ingredients
- Sharp cheddar cheese — 2 cups, freshly grated (not pre-shredded)
- Cream cheese — 8 oz, softened
- Pimentos — 4 oz, drained and finely chopped
- Bacon — 12 slices, cooked until crisp and finely chopped
- Green onions — 2, thinly sliced
- Garlic powder — ½ tsp
- Worcestershire sauce — 1 tsp
- Hot sauce — a few dashes, to taste
- Black pepper — ¼ tsp, freshly ground
- Pecans — ½ cup, toasted and finely chopped for coating
- Pretzel sticks — 24, for serving
Instructions
- In a medium bowl, combine the freshly grated cheddar cheese with the softened cream cheese. It's crucial to use freshly grated cheese here, as pre-shredded cheese often contains anti-caking agents that can affect the texture. Blend them together until well mixed. I've found that room temperature cream cheese blends more smoothly, preventing any lumps.
- Fold in the finely chopped pimentos, half of the crispy bacon, green onions, garlic powder, Worcestershire sauce, hot sauce, and black pepper. The key is to fold gently but thoroughly, ensuring each ingredient is evenly distributed throughout the cheese mixture. In my early attempts, I was too vigorous and the pimentos broke down too much, losing their distinct texture.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is non-negotiable. The first time I skipped the chill, the cheese balls were nearly impossible to form. The mixture needs to firm up to be workable.
- While the cheese mixture chills, toast the pecans in a dry skillet over medium heat, stirring frequently until fragrant and slightly darkened. This toasting process intensifies the nutty flavor and adds a delightful crunch. Once cooled, chop them finely — this texture will contrast beautifully with the creamy cheese balls.
- Remove the cheese mixture from the refrigerator. Using a small cookie scoop or a spoon, scoop out the mixture and roll into 1-inch balls between your palms. I've learned that damp hands prevent sticking, making the rolling process a breeze.
- Roll each cheese ball into the remaining chopped bacon and toasted pecans until fully coated. The combination of bacon and pecans not only adds flavor but also creates a textural contrast that's simply divine. I once tried coating them just in bacon, but the pecans add an irreplaceable depth.
- Insert a pretzel stick into each cheese ball, transforming them into delightful bites that are easy to pick up and enjoy. I remember the first time I served them without pretzel sticks, and while they were delicious, they were also a bit messy. The pretzel sticks are a game-changer for serving and add a salty crunch that complements the cheese perfectly.
Substitutions
- Bacon — For a vegetarian version, you can omit the bacon or use a bacon substitute like coconut bacon, which adds a similar smoky flavor.
- Pecans — If you're allergic to pecans, toasted almonds or walnuts can be used instead. They still provide a lovely crunch and nutty flavor that's essential for the coating.
Variations
- Spicy — If you enjoy a kick, add extra hot sauce or a pinch of cayenne pepper to the cheese mixture. I've done this for friends who love heat, and it's always a hit.
- Herbed — Mix in some fresh chopped chives or parsley for an herby twist. The freshness of the herbs cuts through the richness of the cheese and bacon.
Dietary Restrictions
- Gluten-free — Ensure that the bacon and any other added ingredients are gluten-free. For serving, use gluten-free pretzel sticks.
Equipment
- Medium mixing bowl
- Measuring cups and spoons
- Plastic wrap
- Small cookie scoop or spoon
- Dry skillet
- Chopping board
- Sharp knife
Storage and Reheating
- These mini cheese ball bites are best served fresh, but if you have leftovers, they can be stored in the refrigerator for up to 3 days.
- For best results, remove the pretzel sticks before storing to prevent them from becoming soggy.
Pro Tips
- Chill thoroughly — Don't rush the chilling process. A firm cheese mixture is much easier to shape and will hold the bacon and pecan coating better.
- Consistent size — Use a cookie scoop to ensure each cheese ball is the same size. This not only makes them look more appealing but also ensures even coating and chilling.
- Coating technique — After rolling the cheese balls in the bacon and pecan mixture, gently press the coating into the cheese to make sure it adheres well. This will prevent the coating from falling off as your guests enjoy their bites.
Pimento Cheese & Bacon Mini Cheese Ball Bites Recipe for Christmas
Serve up this pimento cheese and bacon mini cheese ball bites recipe this Christmas. The perfect blend of flavors, it's a must see!
Equipment
- Medium mixing bowl
- Small cookie scoop or spoon
- Dry skillet
Ingredients
- 2 cups Sharp cheddar cheese freshly grated (not pre-shredded)
- 8 oz Cream cheese softened
- 4 oz Pimentos drained and finely chopped
- 12 slices Bacon cooked until crisp and finely chopped
- 2 Green onions thinly sliced
- ½ teaspoon Garlic powder
- 1 teaspoon Worcestershire sauce
- Hot sauce a few dashes, to taste
- ¼ teaspoon Black pepper freshly ground
- ½ cup Pecans toasted and finely chopped for coating
- 24 Pretzel sticks for serving
Instructions
- In a medium bowl, combine the freshly grated cheddar cheese with the softened cream cheese. It's crucial to use freshly grated cheese here, as pre-shredded cheese often contains anti-caking agents that can affect the texture. Blend them together until well mixed. I've found that room temperature cream cheese blends more smoothly, preventing any lumps.
- Fold in the finely chopped pimentos, half of the crispy bacon, green onions, garlic powder, Worcestershire sauce, hot sauce, and black pepper. The key is to fold gently but thoroughly, ensuring each ingredient is evenly distributed throughout the cheese mixture. In my early attempts, I was too vigorous and the pimentos broke down too much, losing their distinct texture.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This step is non-negotiable. The first time I skipped the chill, the cheese balls were nearly impossible to form. The mixture needs to firm up to be workable.
- While the cheese mixture chills, toast the pecans in a dry skillet over medium heat, stirring frequently until fragrant and slightly darkened. This toasting process intensifies the nutty flavor and adds a delightful crunch. Once cooled, chop them finely — this texture will contrast beautifully with the creamy cheese balls.
- Remove the cheese mixture from the refrigerator. Using a small cookie scoop or a spoon, scoop out the mixture and roll into 1-inch balls between your palms. I've learned that damp hands prevent sticking, making the rolling process a breeze.
- Roll each cheese ball into the remaining chopped bacon and toasted pecans until fully coated. The combination of bacon and pecans not only adds flavor but also creates a textural contrast that's simply divine. I once tried coating them just in bacon, but the pecans add an irreplaceable depth.
- Insert a pretzel stick into each cheese ball, transforming them into delightful bites that are easy to pick up and enjoy. I remember the first time I served them without pretzel sticks, and while they were delicious, they were also a bit messy. The pretzel sticks are a game-changer for serving and add a salty crunch that complements the cheese perfectly.
Notes
- Chill thoroughly — Don't rush the chilling process. A firm cheese mixture is much easier to shape and will hold the bacon and pecan coating better.
- Consistent size — Use a cookie scoop to ensure each cheese ball is the same size. This not only makes them look more appealing but also ensures even coating and chilling.
- Coating technique — After rolling the cheese balls in the bacon and pecan mixture, gently press the coating into the cheese to make sure it adheres well. This will prevent the coating from falling off as your guests enjoy their bites.
Nutrition
Nutrition Facts
Pimento Cheese & Bacon Mini Cheese Ball Bites Recipe for Christmas
Amount per Serving
Calories
136
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
26
mg
9
%
Sodium
175
mg
8
%
Potassium
66
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
362
IU
7
%
Vitamin C
5
mg
6
%
Calcium
79
mg
8
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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