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Backyard Blogging.

Smoked Bacon Cheese Ball

What could be better than mixing bacon and cheese in this incredibly delicious appetizer! Great for all of your sport watching and weekend parties. This smoked bacon cheese ball is second to none.


1/4 cup sour cream
1/2 lb bacon, sliced
4 tbsp chopped green onion
1 cup shredded cheddar cheese
1 tsp garlic powder
salt, to taste


When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

Place the cream cheese and sour cream in a medium baking dish and transfer to the grill.

Smoke for 20 minutes or until desired level of smoke is reached.

Remove from heat and increase the grill temperature to 350℉.

When the grill is hot, place bacon slices directly on the grill grate for 15-20 minutes until bacon is crispy and fat is rendered.

Remove from heat and let stand at room temperature until cool.

While the bacon is cooling, place smoked cream cheese, sour cream, green onion, cheddar, garlic powder and salt in the bowl of a food processor.

Pulse until combined then turn out onto a piece of plastic wrap. Form the cheese mixture into a ball and wrap tightly. Place in the fridge until well chilled.

Chop the bacon into small pieces and place on a plate with the chopped chives. Remove the cheese ball from the fridge, unwrap and roll in the bacon mixture.

Place the cheese ball on a plate and serve with your choice of crackers. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

Recipe and photo from Traeger.