Mini Pimento Cheese Ball Bites
8 ounces cream cheese, room temperature
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
8 ounces extra-sharp cheddar cheese, freshly grated
1 (4-ounce) jar diced pimentos, drained
18 ounces bacon, cooked until crisp and finely diced
1 1/2 cups pecans, toasted and finely chopped
1 jalapeños, minced (seeds & membranes removed)
Start by making the pimento cheese ahead of time.
With a hand mixer, mix the cream cheese until smooth, add in mayonnaise and continue to beat until it's all incorporated and smooth.
Add Worcestershire sauce, mustard, garlic salt, onion powder, and cayenne pepper. Once again, beat until evenly mixed throughout, scraping the sides of the bowl as you go.
Season to taste with salt and pepper. Refrigerate overnight or for at least four hours.
Once chilled, combine bacon, pecans, and jalapeños in bowl.
Remove pimento cheese from refrigerator, scoop out a tablespoon and roll into balls. Roll each ball in the bacon mixture, pressing it into cheese.
Place on a wax paper lined cookie sheet and chill.
When ready to serve, remove from refrigerator and stick pretzel stick into top center of ball.
Note: This can also be made into one large cheese ball and served with pretzel chips or crackers.
Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com.
Photo: Amy Poore
Article sponsored by Lakeside Dental
Find them on the web at: http://www.lakesidedentalsmiles.com