Bacon-Cheddar Football Cheese Ball

Transform a simple snack into a gameday touchdown with a recipe for the best Bacon-Cheddar Football Cheese Ball.

I’ve never considered myself a cheese ball enthusiast. More often than not, the old fashioned appetizer is a flavorless concoction of veggies and cheeses that’s molded into a vaguely-shaped ball before being poked and prodded by assorted dippers.

But this ain’t your grandma’s cheese ball!

I never realized how much flavor you can pack into an edible football. We’re talking bacon, cheddar, cream cheese, scallions, pimiento peppers, Worcestershire sauce, garlic powder and an optional jalapeño. That is a whole lot of flavor.

But one other ingredient lends a creamy tanginess to this insanely addicting football cheese ball: sour cream.

Coat the entire thing in crushed pecans then place the cheese “laces” on top and you are the MVP of your gameday snack lineup. Pretzels, crackers and crudité are all welcome dippers.

In a rush? Prep the cheese ball a day in advance and store it (covered securely) in plastic wrap. Coat it in pecans right before serving and then get ready to dig in!

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A wood board with a football cheese ball and snack foods surrounding it

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Bacon-Cheddar Football Cheese Ball

6
slices
bacon, cut into lardons
2
(8-oz.)
packages cream cheese, softened
1/2
cup
sour cream
2
cups
shredded cheddar cheese
1
(4-oz.)
jar pimiento peppers, drained
1
Tablespoon
Worcestershire sauce
2
teaspoons
garlic powder
1
medium jalapeño, seeded and minced (option)
1/3
cup
sliced scallions
1 1/2
cups
finely crushed pecans
1
string cheese or slice white cheese, cut into thin strips
Crackers, pretzels or crudité, for serving

Add the bacon to a large sauté pan set over medium heat. Cook until all the fat has rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

In a large bowl, combine the cream cheese, sour cream, cheddar cheese, pimiento peppers, Worcestershire, garlic powder, jalapeño (optional) and scallions. Mix until combined then taste and season with salt and pepper.

Arrange a large piece of plastic wrap on your work surface. Transfer the cheese mixture into the center then fold the plastic up and around it. Using your hands, carefully shape it into a football. Refrigerate the cheese ball for 15 minutes.

Unwrap the plastic then coat the cheese ball with the crushed pecans.

Arrange the sliced string cheese on top to form the football “laces.” Serve with crackers, pretzels or crudité for dipping.

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