Bacon Cheddar Cheese Ball

1. 1

   Bring cream cheese and blue cheese to room temperature.

2. 2

   In a food processor combine cheeses and bacon fat well.

3. 3

   If it seems too stiff* ,add 2-3T cream to thin it out some.

4. 4

   Add the remaining ingredient (except almonds) and pulse to blend.

5. 5

   Try not to break the bacon and onions up too much.

6. 6

   Form cheese mixture into either 60 marble sized balls or 2 3 cheese logs or balls and refrigerate until solid again (about 30 minutes).

7. 7

   For mini-balls, pulse almonds in a food processor until almost ground then place 1T of the mixture in a baggie and shake 5 to 6 of the mini balls at a time to coat.

8. 8

   If making larger cheese balls or logs, crush almonds slightly to break up a bit then roll chilled cheese balls or logs to coat lightly.

* Per serving · 4 servings · Values may vary.