Pigskin Cheese Ball

Serves 15 – 20.

• 2 pounds sliced bacon (divided)
• 1 medium jalapeño, seeded and finely chopped
• 20 ounces of cream cheese, room temperature
• 1 ½ cups shredded white cheddar cheese
• 3 green onions, roots and tough top greens removed, finely chopped
• ½ teaspoon garlic salt
• ¼ teaspoon white pepper
• ¾ teaspoon Creole seasoning
• 2 slices white cheddar cheese for decoration

1. Preheat oven to 400 degrees.
2. Lay bacon slices in even layers on two baking sheets. Bake in preheated oven until crisp, about 12 minutes. Remove from oven and drain bacon on paper towels. When cool, coarsely chop and set aside.
3. Place the room-temperature cream cheese and 1 ½ cups shredded cheddar cheese in the bowl of an electric mixer. Mix on medium speed until combined.
4. Add green onions, ½ cup chopped cooked bacon, the chopped jalapeño, garlic salt, white pepper and Creole seasoning. Mix to combine.
5. Place a large piece of plastic wrap on a work surface. Place the cheese mixture in the middle of the plastic wrap and form it into a football shape. Cover loosely with the plastic wrap and refrigerate for two hours or overnight.
6. When ready to serve, remove cheese ball from refrigerator and place on a work surface. Cover cheese ball completely with remaining cooked bacon. Slice reserved white cheddar cheese slices into ¼-inch-wide strips. Place two longer strips down middle of the football. Place five smaller strips of cheese over the long strips to create the football laces. Transfer to a serving platter.

Recipe is from Chef Terri Milligan.