Ingredients:
½ cup bacon bits
½ cup chopped pecans
8 oz cream cheese, at room temperature
1 ½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cumin
1 Tablespoon lime juice
1 teaspoon Worcestershire sauce
1 jalapeño (ribs and seeds removed)
8 oz cream cheese, at room temperature
1 ½ cup shredded cheddar cheese
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1/4 teaspoon ground cumin
1 Tablespoon lime juice
1 teaspoon Worcestershire sauce
1 jalapeño (ribs and seeds removed)
crackers & celery ribs (for serving)
Directions:
Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Sprinkle with salt while cooking.
In food processor, whirl parsley, clove garlic, ½ of the jalapeno and cumin. Add the shredded cheddar cheese and pulse until thoroughly combined.
Directions:
Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Sprinkle with salt while cooking.
In food processor, whirl parsley, clove garlic, ½ of the jalapeno and cumin. Add the shredded cheddar cheese and pulse until thoroughly combined.
Add the lime juice and Worcestershire; pulse until combined.
Add the cream cheese to the mixture and pulse again until
combined. Turn into a medium bowl. Add ¼ cup of the bacon bits.
Season the mixture to taste with salt.
On a large plate, stir the toasted pecans, the other ½ jalapeño, which should be finely minced, and remaining ¼ cup of the crumbled bacon together until evenly distributed.
On a large plate, stir the toasted pecans, the other ½ jalapeño, which should be finely minced, and remaining ¼ cup of the crumbled bacon together until evenly distributed.
Shape the cream cheese mixture into a ball (the mixture will be
sticky, I found it easiest to shape if I just barely wet my hands first). Roll
the ball in the pecan mixture until coated on all sides.
Cover the ball and refrigerate for at least an hour before serving.
Cover the ball and refrigerate for at least an hour before serving.
Original recipe can be located:
