Servings: 18 cheeseball bites
- 12 ounces cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 8 slices bacon cooked and crumbled
- ⅓ cup finely chopped pecans
- ¼ cup finely chopped chives
- 18 short pretzel sticks (NOT pretzel rods)
Place the cream cheese, cheddar cheese, garlic powder, paprika, salt, and pepper in a medium bowl. Use a wooden spoon to combine into one cohesive mixture.
Using a small spoon or cookie scoop, forma tablespoon-size ball of the cheese mixture and place on a plate lined with plastic wrap. Repeat with the remaining mixture until you have about 18 mini balls. Refrigerate for 1 hour.
Mix together the bacon, chives, and pecans in a shallow dish. Roll the chilled cheeseballs in the mixture until completely coated. Insert a pretzel stick into the top of each cheeseball. Serve immediately
Serve it up: If you’re bringing these to your event, transport them in a medium storage container with a lid and add the pretzel sticks upon arrival.
Variation tip: You can make these gluten-free by replacing the pretzel sticks with toothpicks or using gluten-free pretzel sticks.