~ adapted from Paula Deen and kittencalskitchen ~
Beat 8 ounces softened cream cheese; gradually beat in 1/2 cup whole milk. Stir in 2 1/4 cups grated extra-sharp cheddar cheese, 2 teaspoons minced garlic, 1/4 cup white scallions (not green stems), and 2 ounces drained pimientos. Combine well.
Incorporate 5 strips crumbled bacon at this time, and 1/2 cup chopped pecans.
Add a splash or 2 of hot sauce.
Blend in 1 ounce crumbled blue cheese and salt and pepper. Transfer to plastic wrap, form into a ball; refrigerate 2 hours.
Then roll into remaining bacon bits, pecans, 1 tablespoon poppy seeds, and 1/4 cup chopped flat-leaf parsley. Place in a clean wrap of plastic and refrigerate up to 24 hours.
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