Smith's Chef Jeff Jackson Recipe
Mini Cheeseball Truffles
Cheddar Bacon Ranch
1 package cream cheese, softened
1/2 c. shredded sharp cheddar
1/2 c. bacon, chopped and cooked
2 green onions, chopped
1 Tbsp. dry ranch seasoning mix
1/2 c. pecans
1/2 c. bacon, chopped and cooked
Pretzel sticks for garnish
Crackers for serving
Blue Cheese Bacon Pistachio
1 package cream cheese, softened
1/2 c. blue cheese, crumbled
1/2 c. bacon, chopped and cooked
2/3 c. pistachios, chopped
1/2 c. bacon, cooked and chopped
Directions
1. For the cheddar bacon ranch flavor, add the cream cheese, shredded cheese, ½ c. cooked bacon, green onion and ranch seasoning to a mixing bowl. Mix with a hand mixer until thoroughly combined. Roll into 1 ½ inch balls. Stir the second ½ c. of bacon with the chopped pecans and place in a shallow dish. Roll the cheese balls into the pistachio mixture to evenly coat and then chill in the fridge for 1 hour prior to serving.
2. For the blue cheese bacon pistachio flavor, add the cream cheese, blue cheese, and pistachios to a mixing bowl. Mix with a hand mixer until thoroughly combined. Roll into 1 ½ inch balls. Place the second ½ c. of bacon in a shallow dish. Roll the cheese balls in the bacon to evenly coat and place in the fridge to chill 1 hour prior to serving.
3. Stick each cheese ball with a pretzel stick and place on a platter to serve with crackers. Enjoy!
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