bacon, cooked until crisp and finely diced (about 1 1/2 cups diced)
11 1/2 cups
pecans, toasted and finely chopped
2 jalapeños, minced (seeds & membranes removed)
sticksIn a large bowl, use an electric mixer to beat cream cheese until smooth. Beat in mayonnaise, Worcestershire sauce, Dijon mustard, garlic salt, onion powder, and cayenne. Scrape bowl and mix in grated cheddar and diced pimentos until well combined. Season with salt and/or black pepper, to taste. Refrigerate for at least 4 hours or until firm.
a medium bowl, combine diced bacon, chopped pecans, and minced jalapeños. Using a spoon or a small cookie scoop, form heaping tablespoons of pimento cheese into balls. Roll each pimento cheese ball in the mixture of bacon, pecans, and jalapeños, pressing coating into cheese so that it adheres.
cheese balls until firm, and keep them chilled until ready to serve. Just before serving, skewer each cheese ball with a pretzel stick.
In a medium sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated
Place cream cheese in a medium sized mixing bowl. Once mixed, using your hands, form into a ball. Blend in shredded cheddar and 1/2 cup of the bacon crumbles. Roll the ball into the remaining 1/2 cup of bacon crumbles