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Heat Level: Medium
Category: Appetizer - Dips, Snack

INGREDIENTS:
  • 2 (8 oz.) blocks Cream Cheese, softened
  • 1 pkg Rustlin’ Rob’s Cheddar Bacon Dip Mix
  • 1 (4oz) can Hot Diced Green Chilies, Drained
DIRECTIONS:
  1. In a bowl mix Cream Cheese, Rustlin’ Rob’s Cheddar Bacon Dip Mix, and Hot Diced Green Chilies. Blend well, using hand mixer.
  2. Set aside ½ cup of mix for the Mushrooms (see stuffed mushroom recipe, page 2). Cut a piece of plastic wrap, long enough to fit all the way around the cheese ball, and lay out on flat surface.
  3. Scrape the remaining portion of the mixture onto the middle of the plastic wrap. Wrap it around the mixture, forming into a ball. Make sure it is all covered.
  4. Refrigerate for 2-4 hours or until firm. For a faster process put it in the freezer for 45 minutes to 1 hour.
  5. Take ball out of refrigerator, remove plastic wrap, and roll into nuts until completely covered. Serve with your favorite cracker.

NOTE: This mixture can be made a day ahead. You could use leftover bacon and breadcrumbs to roll cheese ball in.
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Rustlin Robs Gourmet Food

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