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2 c. shredded Swiss cheese
2 c. shredded cheddar cheese
1 (8 oz.) pkg. cream cheese, softened
1/2 c. dairy sour cream
1/2 c. finely chopped onion
1 (2 oz.) jar diced pimiento
2 tbsp. sweet pickle relish
10 slices bacon, crisp-cooked, drained & crumbled
1/2 c. finely chopped pecans
Dash salt
Dash pepper
1/4 c. snipped parsley
Assorted crackers

Let Swiss and cheddar cheeses come to room temperature. In a large mixer bowl, beat together cream cheese and sour cream until fluffy. Beat in Swiss cheese, cheddar cheese, onion, undrained pimiento, pickle relish, half of the bacon, 1/4 cup of the pecans, salt and pepper. Cover and chill until firm. Shape into 1 large or 2 small balls on wax paper.

In a small bowl, combine remaining bacon, pecans, parsley, turn mixture out onto clean sheet of wax paper. Roll cheese ball in mixture to coat. Wrap and chill. Let stand 30 minutes at room temperature before serving.

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