Thursday, August 8, 2013

Bacon Topped Cheese Ball

We all have a few try-and-true recipes we break out for every party. Folks come to look forward to enjoying these few nibbles a when invited to one of our gatherings. Bacon Topped Cheese Ball (recipe follows) is one of those dishes. i have never had this one to fail.
I often like to plan two or three smaller get-togethers close together. When I do that, instead of making one large cheese ball or log as you see in the picture above, I divide the mixture into two smaller ones. I never fail to get loads of compliments and requests for the recipe. Just be sure to have a variety of gluten free crackers or gluten free toasted baguettes available and watch this one disappear. 
Oh, did I tell you this recipe is naturally gluten free? It is, so there is no trying to figure out substitutions. Just enjoy a carefree evening with your guests.
Here is my recipe: 
8 ounces cream cheese, softened to room temperature
1/2 cup sour cream
4 cups shredded cheese blend
3 tablespoons onion flakes
3 tablespoons sweet pickle relish
1 tablespoon horseradish
1/2 teaspoon lemon-herb seasoning
6 slices bacon, fried crisp & finely crumbled
1/4 cup almonds, toasted and finely chopped
1 sprig fresh curly leaf parsley
1 tablespoon slivered almonds, lightly toasted
1/4 cup dried parsley

Here is I put this recipe together:
1. In the mixing bowl of an electric mixer, combine cream cheese and sour cream. Using the dough hook attachment beat cream cheese and sour cream until well blended. Add shredded cheese, onion, relish, horseradish, and garlic salt. Mix thoroughly. When mixture begins to form a ball, remove from mixing bowl and place on piece of plastic wrap. Using the plastic wrap, shape mixture into a ball. Cover and chill.

2. Thoroughly combine bacon, parsley and almonds. Roll cheese ball in bacon mixture. Store in tightly covered container in refrigerator until ready to serve.

3. Garnish with parsley and sliced almonds, if desired. Served with assorted gluten free crackers or baguettes.

Author’s Note: Will keep in refrigerator up to three days or will keep in freezer up to two months.

Servings: 16     Yield: 1 8-inch cheese ball

Preparation Time: 45 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 45 minutes

Nutrition (per serving): 222 calories, 168 calories from fat, 19 g total fat, 44.5 mg cholesterol, 390.6 mg sodium, 125.6 mg potassium, 4.2 g carbohydrates, 1 g fiber, 2.2 g sugar, 9.5 g protein.

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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