Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup sour cream2 cups shredded Swiss cheese2 cups shredded sharp cheddar cheese1 cup crumbled cooked bacon (about 12 strips), divided1/2 cup chopped pecans, toasted, divided1/2 cup finely chopped onion1 jar (2 ounces) diced pimientos, drained2 tablespoons sweet pickle relish1/4 teaspoon salt1/4 teaspoon pepper1/4 cup minced fresh parsley1 tablespoon poppy seedsAssorted crackers
Preparation
In a large bowl, beat cream cheese and sour cream until smooth. Stir in shredded cheeses, 1/2 cup bacon, 1/4 cup pecans, onion, pimientos, pickle relish, salt and pepper. Refrigerate, covered, at least 1 hour.
In a small bowl, mix parsley, poppy seeds and remaining bacon and pecans. Spread half the parsley mixture on a large plate. Shape half the cheese mixture into a ball; roll in parsley mixture to coat evenly. Cover. Repeat to make another cheese ball. Refrigerate at least 1 hour. Serve with crackers.
