Best Bacon Olive Cheese Ball Recipes

THE ULTIMATE BACON RANCH CHEESE BALL

Steps:

• To a large mixing bowl, add cream cheese, sour cream (if using), ranch seasoning, garlic powder, minced onion, salt and pepper. Stir until well combined with a rubber spatula.
• Add 1 cup of the cheddar cheese, all of the pepper jack cheese, half of the bacon, and half the green onions. Stir until mixed.
• Lay out a large sheet of plastic wrap and drop cream cheese mixture onto it. Cover tightly on all sides, and shape into a ball shape. Refrigerate for several hours or overnight, until firm.
• Add remaining 1/4 cup cheddar cheese, remaining bacon and green onions to a small mixing bowl. Add in poppy seeds and refrigerate alongside the cheese ball.
• Before rolling the cheese ball, add pecans and stir well.
• Line a rimmed baking sheet with aluminum foil and spread out the outer coating in an even layer.
• Remove plastic wrap and roll cheese ball in coating, making sure all sides are coated. You may have to pick up some of the coating and press it so it sticks.
• Serve immediately, or cover loosely with plastic wrap and refrigerate until ready to serve.

EASY CHEESE BALL RECIPE WITH CREAM CHEESE, BACON & GREEN ONION (LOW CARB, GLUTEN-FREE)

Steps:

• Whip the cream cheese and cheddar cheese together in a high power blender, food processor, or stand mixer with a paddle attachment.
• Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm.
• In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture.
• Wrap the ball tightly in plastic wrap. Refrigerate until ready to serve.

OLIVE-CHEESE BALLS

Steps:

• Stir together cheese and flour in large bowl. Stir in butter thoroughly. (If dough seems dry, work with hands.)
• Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours.
• Heat oven to 400°F. Bake 15 to 20 minutes or until light brown.

OLIVE CHEESE BALL

Steps:

• In a small bowl, beat cream cheese and butter until smooth. Stir in the olives and onions. Shape into a ball; roll in walnuts. Cover and refrigerate until serving. Serve with crackers.

BACON-OLIVE CHEESE BALL

Steps:

• In food processor, chop the olives and pimentos. Put into a bowl and set aside.
• Place the cream cheese, onion powder and cajun seasoning into the food processor and process until creamy. Remove to a mixing bowl.
• Add the olives, bacon pieces, and shredded cheese to the cream cheese mixture. Mix all ingredients thoroughly with a spoon. Form mixture into a ball. (It may be too soft to make the ball at this point, but do the best you can. You will be able to handle it better after the next step)
• Wrap the "ball" in a sheet of wax paper and put into the freezer for approx 20 minutes.
• Remove the ball from the freezer, reshape the ball and roll in pecan pieces until covered. Refrigerate in airtight container. Remove from refrigerator approx 1 hour before serving. Serve with Club, Ritz, or your favorite cracker.

OLIVE CHEESE BALLS

Steps:

• Preheat oven to 400 degrees. In a medium bowl, combine cheese, butter, flour and cayenne with a fork until a dough-like form forms. Scoop up a tablespoon of the dough and enclose one olive with dough. Roll into a ball and place on baking sheet. Repeat process using up remaining dough. Sprinkle with paprika. Bake for 15 minutes or until golden. Serve warm.

BACON-RANCH CHEESE BALLS

Steps:

• In 12-inch nonstick skillet, cook bacon in batches until crisp; drain on paper towels. Cool; crumble bacon.
• Line cookie sheet with cooking parchment paper. In medium bowl, stir together cream cheese, Cheddar cheese, dressing mix and 1/3 cup of the crumbled bacon.
• Shape mixture into 24 (1 1/2-inch) balls; roll cheese balls in remaining crumbled bacon. Place on cookie sheet. Refrigerate 1 hour.