Bacon Pesto Cheese Ball
This easy-to-make Bacon Pesto Cheese Ball is the perfect make-ahead no-bake appetizer recipe for holidays, game days, or any gathering.
Servings: 10 servings
Equipment
Ingredients
- 1 package cream cheese, softened 8 oz.
- 1 tablespoon dry parsley
- 1 teaspoon ground garlic powder
- ½ cup mozzarella shredded
- ¼ cup chopped red pepper
- ¼ cup red onion
- 1 tablespoon pine nuts
- ¼ cup crumbled cooked bacon
- 2 tablespoons prepared pesto
- 2 tablespoons chopped fresh parsley optional for coating the cheese ball
- Crackers or baguette slices for serving
Instructions
- In a large mixing bowl, cream the cream cheese, parsley, and garlic powder with a hand mixer. Mix until all ingredients are combined, and the cream cheese is nice and fluffy.
- Add in the remaining ingredients: mozzarella, pepper, red onion, pine nuts, bacon, and prepared pesto. Mix well with the hand mixer until the ingredients are all combined.
- Pour in a bowl, cover, and refrigerate for a minimum of 30 minutes or overnight.
- Serve in your favorite bowl or shape into a ball.
- Enjoy with your favorite crackers or baguette slices!
Notes
- The cheese ball can be refrigerated in an airtight container or covered in plastic wrap for up to a week to make preparing for holiday or dinner parties even easier!
- I added red onion for a touch of color, but a sweet onion, green onion, white onion works perfectly as well.
- Be sure to refrigerate the spread before serving so the flavors have a chance to come together.
- Keep the spread refrigerated until 5-10 minutes before serving. The spread will harden somewhat in the fridge. Removing the spread from the refrigerator will allow it to soften and be easier to spread.
- This spread/dip is excellent with crackers, over bagel chips, pretzel chips, thinly sliced baguettes, or bagel pieces.
- For low-carb dieters, skip the crackers and choose bell peppers, celery, broccoli florets, or other veggies as dippers.
- The parsley for topping is optional. Using fresh parsley brings freshness and combines perfectly with the spread. I would not recommend using dry parsley for toppings. You can use basil leaves as well.
- If freezing your cheese ball, be sure to plan ahead and allow enough time for it to thaw completely.
Nutrition
Calories: 132kcal | Carbohydrates: 3g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 30mg | Sodium: 183mg | Potassium: 81mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 591IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 0.3mg
