Patricia Hefti | Bryan Texas Utilities

This cheeseball is Hefti’s favorite for game day snacking. She recommends making it a few days in advance so all the flavors have time to mingle. Be sure to let it stand at room temperature for 15–30 minutes before serving so that it’s spreadable.

1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1/4 cup finely chopped yellow onion
1 jar (2 ounces) diced pimientos, undrained, optional
2 tablespoons sweet pickle relish
1/2 cup chopped cooked bacon (about 4 slices) or bacon bits, divided use
1/2 cup finely chopped pecans, divided use
Dash salt
Dash pepper
2 cups shredded Swiss cheese
2 cups shredded colby or American cheese
1/4 cup chopped fresh parsley, optional
1 tablespoon poppy seeds
Assorted crackers, to serve

1. In a large bowl, beat cream cheese and sour cream until fluffy. Add onion, undrained pimientos, pickle relish, 1/4 cup bacon, 1/4 cup pecans, salt and pepper and stir to incorporate. Stir in cheeses and mix well.

2. Cover with foil or plastic wrap and chill in refrigerator until firm, about 4 hours.

3. In a small bowl, combine the remaining bacon bits, remaining pecans, parsley and poppy seeds. Turn cheese mixture onto waxed paper and form into a ball. Roll the chilled cheeseball into the bacon mixture to coat, pressing gently to adhere to cheese.

4. Wrap the completed ball in waxed paper, then in plastic wrap or foil. Chill until ready to serve.

Serves 16.