Ingredients for the Everything Cheese Ball
2 cups shredded Swiss cheese
2 cups shredded cheddar cheese
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup chopped onion
1 (2 ounce) jar pimiento
2 tablespoons sweet pickle relish
10 slices bacon, crisp-cooked, drained, and crumbled
1/2 cup finely chopped pecans
1 dash salt
1 dash pepper
1/4 cup snipped parsley
1 tablespoon poppy seed
Assorted crackers, for serving
This ingredient lineup looks like a mash-up of a bacon–cheddar–Swiss cheese ball, a pimiento cheese ball, and a pecan-coated Southern cheese ball—all of which are well-established party recipes. Swiss cheese brings a nutty, slightly sweet flavor, while cheddar adds a sharper bite; the combination is similar to other bacon–cheddar–Swiss balls that rely on two cheeses for complexity. Cream cheese and sour cream together create a smooth, tangy base that is easy to shape and spreads well on crackers, echoing the creamy foundations found in many “festive” and “classic” cheese ball recipes.
Onion, pimiento, and sweet pickle relish deliver freshness, color, and sweet–savory tang, very much in line with pimiento cheese and party cheese balls that include relish or chopped pickles to brighten the richness. Bacon and pecans provide smoky, salty crunch, a combination that shows up in numerous bacon–pecan or bacon–ranch cheese balls. Parsley adds a fresh herbal note, and poppy seeds contribute tiny pops of texture and an “everything” look in the coating, similar to how some modern cheese balls use seeds and herbs to mimic everything bagel seasoning.
Step-by-step directions
Start by letting the shredded Swiss and cheddar cheeses come to room temperature. Most cheese ball recipes recommend taking the chill off the cheeses and cream cheese so they mix more smoothly and avoid lumps in the finished ball.
In a large mixing bowl, add the softened cream cheese and sour cream. Beat them together with a hand mixer or a sturdy spatula until the mixture is light, smooth, and fluffy. This is the same technique used in many bacon–cheddar or pimiento cheese balls, where the cream cheese base must be lump-free for a pleasant texture.
Next, add the shredded Swiss cheese and shredded cheddar cheese to the bowl. Stir or beat on low speed until they are well incorporated into the cream cheese mixture. The blend of Swiss and cheddar echoes similar cheese balls that mix multiple cheeses to build flavor while still keeping the mixture firm enough to hold a shape.
Stir in the chopped onion, the undrained jar of pimiento, the sweet pickle relish, half of the crumbled bacon (set the rest aside for the coating), and 1/4 cup of the finely chopped pecans (reserve the remaining 1/4 cup for the outside). Add a small dash of salt and pepper. Mix everything thoroughly until all the mix-ins are evenly dispersed throughout the cheese mixture. At this stage, the texture should be thick but spreadable, similar to pimiento cheese spread or the base of other loaded cheese balls.
Cover the bowl and chill the cheese mixture in the refrigerator until it is firm enough to handle and shape, typically at least 1–2 hours. Most classic and modern cheese ball recipes emphasize this chilling step because it allows the cheese and fats to firm up, making it easier to form a neat ball without sticking excessively to your hands.
Once the mixture is chilled and stiff, place it on a sheet of wax paper or parchment paper. Using your hands, shape it into one large ball or divide it into two portions and form two smaller balls. Many sources note that smaller cheese balls can be easier to coat and serve across multiple platters.
In a separate small bowl, combine the remaining crumbled bacon, the remaining 1/4 cup chopped pecans, the snipped parsley, and the poppy seeds. Stir until everything is evenly blended, creating a crunchy, colorful coating mixture. Spread this coating out onto a clean sheet of wax paper to make rolling easier.
Gently roll the cheese ball (or each smaller ball) over the coating mixture, pressing lightly as you go so the bacon, nuts, parsley, and poppy seeds adhere to the surface. Rotate and pat the ball until it is completely covered. This coating technique mirrors the method used in bacon–pecan cheese balls and classic nut-coated cheese balls, which rely on pressing the coating into the soft surface rather than just sprinkling it on top.
Wrap the coated cheese ball tightly in plastic wrap or place it in an airtight container. Chill again until serving—ideally at least another hour—to help the flavors meld and the outer coating set. About 30 minutes before serving, take the cheese ball out of the refrigerator and let it stand at room temperature so it softens slightly and spreads more easily on crackers, a standard serving tip for cheese balls.
Transfer the cheese ball to a serving plate or small board, surround it with assorted crackers, and serve.
Continue to the next page to reveal more tips and tricks