Appetizer: United States – Indiana (Midwestern United States) – Hoosier Cheese Ball

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 8 oz (225 g) cream cheese, softened
- 2 cups (8 oz / 225 g) sharp cheddar cheese, shredded
- 6 slices bacon, cooked crisp and crumbled, approx. 3 oz (85 g)
- 3 scallions (green onions), thinly sliced, approx. 1.5 oz (45 g)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) garlic powder
- 1/2 tsp (2.5 g) onion powder
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) black pepper
- 3/4 cup (75 g) chopped pecans, divided
- 2 tbsp (8 g) finely chopped fresh parsley
- 1/2 tsp (1 g) smoked paprika (optional, for garnish)
- Assorted crackers and raw vegetable sticks, for serving

Instructions

Short Description:
A classic Midwestern party starter: a creamy blend of cream cheese and sharp cheddar studded with bacon and green onion, chilled, rolled into a ball, and coated in chopped nuts and herbs for a crunchy exterior.

Regional Notes:
This Hoosier version features the Midwestern combination of cream cheese and sharp cheddar with local touches—crispy bacon and a nut coating are common in Indiana—making it richer and often more savory than leaner Southern or coastal cheese-ball variations. Chopped nuts (often local walnuts or pecans) and herbs on the outside are a hallmark at Indiana gatherings.

1. Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to paper towels to drain and crumble once cool.
2. In a medium mixing bowl, beat the softened cream cheese with a hand mixer or sturdy spatula until smooth.
3. Add the shredded cheddar, crumbled bacon (reserve a tablespoon for topping if desired), sliced scallions, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Fold together until evenly combined.
4. Stir in 1/2 cup (about 50 g) of the chopped pecans so they are distributed through the mixture.
5. Spoon the mixture onto a large piece of plastic wrap. Using the plastic wrap to help, shape the mixture into a smooth ball about 5–6 inches (12–15 cm) across. Wrap tightly and refrigerate at least 2 hours, preferably overnight, to firm up.
6. In a small shallow bowl combine the remaining 1/4 cup (about 25 g) chopped pecans with the finely chopped parsley. Unwrap the chilled cheese ball and roll it in the pecan-parsley mixture, pressing gently so the coating adheres. Sprinkle smoked paprika over the top if using.
7. Place the coated Hoosier Cheese Ball on a serving plate. Top with the reserved bacon crumbles if you set any aside. Serve chilled with assorted crackers and raw vegetable sticks.