prep time: 5 minutes, plus 1 hour to chill
cook time: 4 minutes
yield: 8 servings
INGREDIENTS
- 1 (8-ounce) package cream cheese, softened
- ½ cup sour cream
- 1 cup crumbled blue cheese or shredded sharp cheddar cheese
- ½ cup diced tomatoes (fresh or canned)
- ¼ teaspoon fine sea salt
- 3 strips bacon, finely diced
- Crispy lettuce leaves, such as iceberg or romaine, for serving
INSTRUCTIONS
- In a medium-sized bowl, combine the cream cheese, sour cream, blue cheese, tomatoes, and salt. Form the mixture into a ball, wrap in parchment paper, and place in the refrigerator to chill for 1 hour.
- Meanwhile, cook the bacon: Place it in a skillet and fry over medium heat until golden and crispy, about 4 minutes. Remove the bacon from the skillet (reserving the fat for another use) and place in a shallow bowl.
- When the cheese ball is set, roll it in the bacon pieces. Place on a serving platter and serve with crispy lettuce leaves cut into cracker-like squares.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
