Greetings from Castle Baconia! I’m with Chef Raz again today!
Yes Chef Raz is helping me out again today in the kitchen because he brought us a FABULOUS recipe that absolutely HAD to be this Saturday’s featured recipe. I just knew he’d enjoy making this for you to try. We are the DYNAMIC DUO of Baconia’s kitchen today…………….
What are we making?
Cheesy Bacon Dill Pickle Cheeseball
- 1 Pound Bacon, Cooked and Crumbled (YES – a WHOLE POUND!!!!!!!)
- 5 Green Onions, Diced
- 12 Ounces Cream Cheese Softened
- 2 Tablespoons Dill Pickle Juice
- 1 Cup Chopped Dill Pickles
- 1 Cup Shredded Cheddar Cheese
- 1 Teaspoon Garlic Powder
Place the softened cream cheese in a large bowl and stir in the pickle juice and garlic powder until smooth.
Stir in the chopped pickles, cheddar, and half of the crumbled bacon until well combined.
Use your hands to shape the mixture into a ball.
Pour the remaining crumbled bacon and the diced onion in a single layer on a large plate.
Roll the cheese ball into the bacon and onion mixture until coated on all sides.
Serve immediately or cover in an airtight container for up to 2 days before serving.
Serve this with your favorite chips, crackers, and veggies.
I have to admit that the Royal Mom is not a big fan of dill pickles but with the salt and cheese and onions in there – the pickles added JUST THE RIGHT TOUCH! Chef Raz and I highly recommend this as a snack in your own castle. Would we lie to you? Heck no!!!
Thank you Chef Raz for joining me again in the Castle Kitchen today…………..it was a pleasure…………now – LET’S EAT!!!