Just About Everything Cheese Ball

2 c. shredded Swiss cheese
2 c. shredded Cheddar cheese
8 oz. cream cheese
1/2 c. sour cream
1/2 c. chopped onion
2 oz. jar chopped pimentos, undrained
2 T. sweet pickle relish
10 slices bacon
1/2 c. finely chopped pecans
Dash salt
Dash pepper
1/2 c. chopped fresh parsley
Crackers

Have cheeses at room temperature. Cook bacon, drain and crumble. In processor, beat cream cheese and sour cream until fluffy. Beat in Swiss and Cheddar, onion, pimentos, relish, 1/2 the bacon, 1/2 c. pecans, salt and pepper. Cover and chill until firm. Combine remaining ingredients in small bowl. Turn cheese mixture onto a clean sheet of wax paper or foil. Roll cheese ball in mixture to coat. Wrap in foil and chill. Let stand 30 minutes at room temperature before serving with crackers.

Notes: If you use a mixer instead of a processor, make sure the onion is finely chopped. You can also make 2 small balls instead of one large.

Adapted from source: Chef David Nelson