Country French Cheese

Country French Cheese

3 Reviews 2 Pics
Art Walker
Recipe by  Art Walker

“This recipe can also be made with fat-free equivalents of cream cheese, shredded Cheddar and salad dressing to reduce the amount of calories. Serve with your favorite crackers.”

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Adjust Servings

Original recipe yields 20 servings



  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing. Mix together well and form into a ball.
  3. In a shallow dish, mix together the parsley and chopped walnuts. Roll cheese ball in mixture to coat. Refrigerate until chilled.

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Reviews (3)

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This was my first time to make a cheese ball. I was pleased over-all, but it was REALLY hard to get it into a ball shape. Maybe it's just me, but it was sooooo gloopy that I could barely get it together and roll it in the parsley. I do think it needs more flavor--garlic and herbs. Ironically I liked it better the same day I made it, not the next day. The sweetness of the french dressing had permeated the flavor by the next day and I am not into that flavor combo. I may make it again if I know it will be eaten the same day, and with the addition of some ranch (or Italian) dressing mix.



This is a very tasty combination of ingredients. The sweetness from the dressing works well with the salty bacon. I made half this recipe as I only needed a small cheese ball. The mixture is very soft at first. I wrapped the ball in plastic wrap and refrigerated it for about an hour before rolling in the parsley and nuts.



Good, easy and minimal ingredients. I'll make it again.

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Amount Per Serving (20 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 2.9 g
  • < 1%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 457 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Aunt Phyllis' Magnificent Cheese Ball


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Cheese Dip I