Bacon and Lox Cheeseball

Directions

1. Lay a large sheet of plastic wrap on the counter.

2. In a medium bowl, combine the cream cheese, smoked salmon, Greek yogurt, cheddar, green onions, dill, chives, Worcestershire sauce, and lemon zest.

3. Using your hands or an electric mixer, mix until fully incorporated.

4. Shape the mixture into a round ball.

5. Place the cheeseball onto the plastic wrap, wrap tightly, and refrigerate for at least 30 minutes.

6. Meanwhile, cook the bacon according to package instructions.

7. Drain and cool the cooked bacon, then finely dice.

8. Spread the diced bacon on a plate. Unwrap the chilled cheeseball and roll it in the bacon, pressing to coat the entire surface.

9. Transfer the cheeseball to a serving platter and press in any remaining bacon to fill uncovered spots.

10. Surround the cheeseball with everything-seasoned bagel chips and sliced cucumbers.

11. Note: Recipe can be cut in half to serve 4–6.