Mini Cheese Balls: Sun Dried Tomato and Pistachio or Pecan with Bacon

Ingredients

Base:
12 oz of reduced fat cream cheese
1/2 c shredded monterrey jack cheese
1 c parmesan cheese
1 tbsp garlic powder
1 tsp cajun seasoning
1/2 tsp black pepper
1 tsp parsley flakes
3 oz goat cheese

Sun Dried Tomato with Pistachios
4 tbsp chopped sun-dried-tomatoes (the ones packed in oil)
1 c pistachios (divided)

Bacon with Pecans
1/2 c chopped bacon (not bits, use freshly made)
1 c chopped pecans (divided)
1/2 tsp finely diced green onions

In a large mixing bowl whip together all of the base ingredients with either a stand or hand mixer (you could also use a cheddar or gouda if you prefer a different cheese than monterry jack).  Mix well for at least 2 minutes to combine the ingredients.  Scrape down the sides of the bowl if needed.  Remove half of the mixture into a separate bowl.  Add your mix-ins and flavors and mix well to combine (only 1/2 the nuts for each flavor.  Reserve the remaining nuts).  Remove the mixture to a small bowl and chill for at least 30 minutes to an hour.  Repeat this process with the second half of the base and the additional mix-ins.

Put the remaining nuts (keeping them separate) into a food processor and finely chop them.  Pour each into a separate dish.  After the mixtures have chilled, remove from the fridge and scoop out of the bowl using a medium size cookie scooper (you can also use a tablespoon if you don’t have a cookie scooper).  Then roll each scoop  in the chopped nuts, coating each cheese ball in the nuts that correspond with their recipe.  Chill the formed cheese balls in the fridge for another 30 minutes then serve with crackers or vegetables