Second Place, Emily Taylor of St. Clair County, PIMENTO CHEESE & BACON
For Pimento Cheeseball
1 (8 oz.) package cream cheese, softened to room temperature
1⁄4 cup mayonnaise
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon garlic salt
1⁄4 teaspoon ground cayenne pepper
8 oz. extra sharp cheddar cheese, grated
1 (4 oz.) jar of pimentos, drained
Salt and pepper to taste
In a large bowl, mix cream cheese with a mixer until smooth. Beat in mayonnaise , mustard and spices. Mix cheese and pimentos until well combined. Salt and pepper to taste. Refrigerate 4 hours or until firm.
18 oz. cooked-until-crisp bacon, finely diced, or 1 1/2 cups bacon bits
1 1/2 cups pecans, toasted and finely chopped
1/2 to 1 jalapeno, minced (seeds and membranes removed)
In a medium bowl, combine bacon, pecans and jalapenos. Roll cheese ball in coating.
Refrigerate until ready to serve.