We love this recipe because it is so simple, yet it will fancy up any gathering you’re catering for and make it look like you’ve gone to way more effort than you actually have! lol. It is also easy to switch out some ingredients and put your own spin on it – for example: leave out the bacon for a vegetarian option or add in some chives instead of spring onions.   Finely diced sundried tomatoes would be pretty awesome as well!

March 1, 2019
  • 2h 15m
  • 2h 15m

Ingredients

  • 4 rashers nitrate-free bacon
  • 45 g parmesan cheese
  • 90 g tasty cheese
  • 250 g block cream cheese
  • 150 g sour cream
  • 1/2 c spring onions

Instructions

Thermal Cooking Method

  1. Heat a frying pan over medium heat and fry bacon until crispy. Drain on paper towel until cool. Add to mixing jug and chop finely, 3 seconds/speed 4. Remove from the mixing jug and sit aside. No need to wash the jug.
  2. Dice both parmesan and tasty cheese into approx 2x2cm squares and add to thermal jug. Blitz for 5 seconds/speed 8. Add to the bacon. No need to wsh the jug.
  3. Add cream cheese and sour cream and mix together, 5 seconds/speed 5. Scrape down the sides, add in the bacon/cheese mixture and finely sliced spring onion if using. Stir together for 10 seconds/speed 3/reverse.
  4. Tip out onto clean bench and shape mixture into a ball using slightly damp hands. Wrap the 'ball' in some baking paper (to reduce plastic waste) and allow to set in the fridge for 2 hours.
  5. To serve sprinkle the top with some chives or parsley and serve with veggie sticks, crackers or corn chips (additive-free ones of course).

Traditional Cooking Method

  1. Heat a frying pan over medium heat and fry bacon until crispy. Drain on paper towel until cool. Dice finely using a knife and sit aside.
  2. Grate cheeses on a fine setting and add to the cooled/diced bacon.
  3. In a bowl stir together the cream cheese and sour cream until incorporated well and have no lumps. Add in the bacon/cheese mixture and finely sliced spring onions. Stir to combine.
  4. Tip out onto clean bench and shape mixture into a ball using slightly damp hands. Wrap the 'ball' in some baking paper (to reduce plastic waste) and allow to set in the fridge for 2 hours.
  5. To serve sprinkle the top with some chives or parsley and serve with veggie sticks, crackers or corn chips (additive-free ones of course).
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