INGREDIENTS

  • 1 (8ounce)package cream cheese , softened
  • 1/2 cup milk
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup blue cheese , crumbled
  • 1/4 cup finely minced green onions (white part only)
  • 1 (8ounce)jar diced pimentos , drained
  • 3/4 cup fisher pecans , divided
  • 10 slices bacon , cooked, drained, finely crumbled and divided
  • salt and pepper
  • 1/4 cup minced parsley
  • 1 tablespoon poppy seeds

DIRECTIONS

  1. Place cream cheese in mixer bowl.Attach bowl and flat beater to mixer. Turn to speed two and mix 1 minute.Stop and scrape bowl.Turn to speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl.Add cheeses, onions, pimentos, half of the bacon and half the pecans.Turn to speed 4 and beat until well blended, about another minute.Season with salt and pepper to taste.Transfer mixture to a large piece of plastic wrap.Form into a ball and wrap tightly.
  2. Repeat with the remaining mixture.Refrigerate (or freeze) at least 2 hours.
  3. Combine the remaining bacon and reamining pecans, parsley and poppy seeds in a pie plate.Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated.Wrap it back up in a plastic wrap and refrigerate until ready to use.