Bacon Cauliflower & Cheddar Cheese Log

Bacon Cauliflower & Cheddar Cheese Log

Prep Time: 25 minutes
Total Time: 25 minutes
Yield: 6 to 8servings

8 ounces shredded cheddar cheese (about 2 cups)
1 cup Roasted Cauliflower & Cheddar Cheese Dip & Spread
1 scallion, thinly sliced
1/2 cup cooked bacon or bacon bits, chopped, divided
Salt and pepper to taste
1/2 cup walnuts, chopped, toasted
Crackers, toasts, or vegetable sticks, for serving

In a food processor, combine cheese and dip, pulse to form a coarse paste. Transfer to a bowl and add scallion, 1/4 cup bacon, salt and pepper to taste.

In a shallow plate or bowl, combine walnuts and remaining 1/4 cup of bacon. With damp hands, mold the cheese mixture into an 8- to 10-inch log, then roll the log in the bacon-nut mixture, pressing it to adhere. Refrigerate until about 30 minutes before serving, bring to room temperature.

Serve with crackers, toasts, or vegetable sticks.

Chef’s Notes:

To make this recipe vegetarian, simply omit the bacon.

Shake things up—try our cheese log with pecans or almonds instead of the walnuts, or with chives or parsley instead of the scallion.

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