Ingredients
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2 cups shredded swiss cheese
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2 cups shredded cheddar cheese
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1 (8 ounce) package cream cheese, softened
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1/2 cup sour cream
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1/2 cup chopped onion
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2 tablespoons sweet pickle relish
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10 slices bacon, crisp-cooked, drained, and crumbled
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1/2 cup finely chopped pecans
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1 dash salt
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1 dash pepper
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1/4 cup snipped parsley
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1 tablespoon poppy seed
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assorted cracker
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1 (2 ounce) jar pimiento
Instructions
- Let swiss and cheddar cheeses come to room temperature.
- In a large bowl beat together cream cheese and sour cream till fluffy.
- Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper.
- Cover and chill till firm.
- Shape into 1 large or 2 small balls on wax paper.
- In a small bowl combine remaining bacon, pecans, parsley, and poppy seeds.
- Turn mixture out onto clean clean sheet of waxed paper.
- Roll cheese balls in seed mixture to coat.
- Wrap and chill.
- Let stand 30 minutes at room temperature before serving.
- Serve with crackers.