Bacon Cheddar Pretzel Cheese Ball
Crunchy, reamy, cheesy goodness that will rock every tennis league snack table!
Ingredients
- 8 oz. cream cheese, room temperature
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 tsp. garlic powder
- 1 tsp. Worcestershire sauce
- 1/4 cup cooked bacon, finely chopped or crumbled
- 2 green onions, thinly sliced
- a dash or two of hot sauce your favorite brand
- 1 cup chopped pretzels
- crackers for serving
Instructions
- In the bowl of a stand mixer, beat the cream cheese until smooth. Add the shredded cheddar cheese and mix until just combined. Add the garlic powder, Worcestershire sauce, bacon, green onions, and hot sauce. Mix until well combined.
- Spoon cheese mixture onto a large sheet of plastic wrap and form into a ball. Wrap cheese ball in plastic wrap and chill for at least one hour.
- When ready to serve, remove the cheese ball from the refrigerator. Place chopped pretzels on a plate. Unwrap the cheese ball and gently roll it in pretzels, coating well. Place on a serving plate and serve with crackers.
Notes
If you want to make this the day before (or longer) leave off the last step, as the pretzels will wind up soggy. Simply wrap the "naked" cheese ball tightly in plastic wrap and store in the fridge for no more than 2 weeks.
On match day, do step 3.
Nutrition
Calories: 162kcalCarbohydrates: 7gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 36mgSodium: 280mgPotassium: 74mgFiber: 0.3gSugar: 1gVitamin A: 416IUVitamin C: 1mgCalcium: 122mgIron: 0.4mg
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