Bacon Cheddar Cheese Ball

• 16 ounces cream cheese
• 2 cups shredded sharp cheddar cheese
• 12 cup crumbled blue cheese
• 12 teaspoon liquid smoke flavoring
• 12 cup sliced green onion, thinly sliced green only
• 8 slices bacon, crisply cooked patted dry and crumbled
• 1 tablespoon bacon fat
• 12 cup bacon, cheddar almond accents

1. Bring cream cheese and blue cheese to room temperature.
2. In a food processor combine cheeses and bacon fat well.
3. If it seems too stiff* ,add 2-3T cream to thin it out some.
4. Add the remaining ingredient (except almonds) and pulse to blend.
5. Try not to break the bacon and onions up too much.
6. Form cheese mixture into either 60 marble sized balls or 2 3 cheese logs or balls and refrigerate until solid again (about 30 minutes).
7. For mini-balls, pulse almonds in a food processor until almost ground then place 1T of the mixture in a baggie and shake 5 to 6 of the mini balls at a time to coat.
8. If making larger cheese balls or logs, crush almonds slightly to break up a bit then roll chilled cheese balls or logs to coat lightly.

cream cheese, cheddar cheese, blue cheese, liquid smoke flavoring, green onion, bacon, bacon fat, bacon

Taken from www.food.com/recipe/bacon-cheddar-cheese-ball-463675 (may not work)