Prep:

Let Cream Cheese soften at room temperature.

Finely chop the following:

• • Pecans
  • Green onion (white parts only)
  • Pimento
  • Bacon crumble

Combine the Pecans and Bacon then divide mixture in half and set aside.

Mix & Set:

Step 1

Mix the cream cheese and milk in a large bowl with mixer at low-speed until thoroughly blended.  Add the Cheddar, Monterey Jack & Blue cheese: mix at medium speed until thoroughly combined.

Step 2

Add the first half of the bacon and pecan mixture, and all of the green onions and pimento.  Mix thoroughly; season with salt & pepper to taste.

Step 3

Divide mixture into halves.  Place each on large separate sheets of plastic wrap, or wax paper, shape each into balls, and then rewrap.   Refrigerate for at least 2 hours or until fully chilled.

Step 4

Combine the remaining bacon and pecans, with the poppy seeds on a pie plate or dish with a rim.  Remove cheese balls from the plastic wrap and roll each in plate mixture until well coated.  Rewrap tightly and refrigerate for at least 24 hours.

Step 5

Remove and serve with your favorite crackers and farm fresh veggies.