add to shopping list Ingredients

1 8oz. package cream cheese
1/2 cup milk
1 cup shredded sharp cheedar cheese
1 cup monterey jack cheese
1/4 cup crumbled bleu cheese
10 slices crisp cooked bacon, crumbled
3/4 cup finely chopped pecans
1/4 cup finely chopped green onion(white parts only)
2 ozs. diced pimiento
salt and black pepper to taste
1/5 cup finely chopped parsley

Preparation

Beat cream cheese and milkin a large mixing bowl with electric mixer at low speed until blended.
Add half the bacon,green onions and pimiento. Beat at medium speed. Add salt and black pepper to taste.
Transfer half the cheese mixture to a large piece of plastic wrap. Shape into a ball, wrap tightly. Repeat steps with the remaining ingredients.
Refrigerate about 2 hours.
Combine remaining bacon and pecans with the parsley in a pei pan or plate.
Remove plastic wrap from the cheeseball.
Roll cheeseball in the bacon mixture until well coated. Wrap cheesebal in plastic wrap once more.
Refrigerate until ready to serve.
This goes well with toasted french bread or crackers.

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