Bloody Mary Cheeseball

• Meat

  • 3/4 cup Bacon or bacon

• Produce

  • 1 Celery
  • 1/2 cup Green olives stuffed with pimentos
  • 1 tbsp Parsley, fresh

• Canned Goods

  • 1 tbsp Tomato paste

• Condiments

  • 2 tsp Hot sauce
  • 1 tsp If prepared horseradish
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Celery salt

• Snacks

  • 1 Ritz crackers

• Dairy

  • 2 8 oz. packages Cream cheese
  • 3/4 cup White cheddar cheese

Found on thelifejolie.com

Description

Ingredients

• 2 8 oz. packages of cream cheese, softened
• 3/4 cup of shredded white cheddar cheese
• 1 Tbsp. of tomato paste
• 1 tsp. of Worcestershire sauce
• 2 tsp. of hot sauce
• 1 tsp. if prepared horseradish
• 1/2 tsp. of celery salt
• 1/4 tsp. of black pepper
• 1/2 cup of chopped green olives stuffed with pimentos
• 3/4 cup of crumbled bacon or bacon bits (try to find ones that are real bacon)
• 1 Tbsp. of fresh chopped parsley
• RITZ Crackers
• Cut up celery

Directions

• In a large bowl, use a hand mixer to combine the cream cheese and the shredded white cheddar.
• Add the tomato paste, Worcestershire sauce, hot sauce, horseradish, celery salt, black pepper and chopped green olives and mix well until fully combined.
• Use a spatula to scrape all the cheese mixture in to the middle of the bowl and pop it into the refrigerator to chill for about 10 minutes (to make it easier to roll into a ball).
• Mix your bacon crumbles and parsley well in a bowl. Using you (clean) hands, roll your cheese into a ball and carefully roll it in the bacon and parsley mixture.
• Wrap it in and place it into the refrigerator to chill for at least and hour or until youre ready to serve it. This can be made the night before and should stay good in the refrigerator for a few days.
• Spread it on RITZ Crackers and celery sticks and enjoy!