- 3/4 LB of “Smoked Bacon” (min. 10 full strips)
.75- 1 Lb. of shredded Cheese (best – combination of old cheddar, Mozzarella/ 100% cheddar is fine)
3 Tbsp. Homo Milk
2 eggs, beaten
2 Cups Panko (Japanese) Breadcrumbs
2 Tbsp Garlic Powder/Salt
1 Tbsp Onion Powder/Salt
Salt and Pepper to taste x 2
3 Oz. Franks Red Hot (Any Louisiana Hot Sauce works)
2 Tbsp Melted Butter
2 Cups Peanut Oil
1.5 Cups Chunky Blue Cheese Dip
Putting it together:
1. Grate the mozzarella and cheddar cheese.
2. Add the garlic and onion powders, and salt and pepper to taste.
3. Round shredded cheese mix into 8-10 balls (preferably 1.75” round max.)
4. Cook smoked bacon strips (only to ½ – ¾ fried where the strips are pliable), then layout on paper towels. Discard bacon grease. Cut bacon strips in half.
5. Make the egg wash, mixing eggs with a dash of salt and pepper.
6. Pour breadcrumbs into a small bowl or flat ban.
7. Wrap ½ slice of bacon around the cheeseball, then add a second ½ slice of bacon around the remaining 2 sides. Use a toothpick to hold the bacon cheeseball in place.
8. Heat cooking oil (canola, peanut, whatever works for ya) to 350 degrees.
9. Dip the cheeseballs in the egg wash, and then roll them in the bread crumbs. Set on a tray.
10. Fry the cheeseballs in the oil about 2 minutes, turning as needed. (Bread crumbs should be nice and browned, but not burnt) Remove and drain on paper towels.
And now the blue cheese dip:
- .33-Cup Mayonnaise
- 1 Small Pkg. of Crumbled Blue Cheese (min. 5 oz.)
- .75 Cup of 100% Sour Cream
- 2 Tsp. White Vinegar
- .25 Tsp. Granulated Sugar
- Salt & Pepper to taste
Preparing the dip:
1. Mix all ingredients in a small bowl until silky smooth (all items except the crumbled blue cheese)
2. Mix in the crumbled blue cheese & mix well.
3. Chill 1 hour before serving!
4. Serve fried cheeseballs with Blue Cheese Dip.
Serves 3-4, or maybe less depending on if your team won or not.
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