Smokey Bacon Cheddar Cheese Balls

Bring cream cheese and blue cheese to room temperature. In a food processor combine cheeses and bacon fat well. If it seems too stiff ,add 2-3T cream to thin it out some. Add the remaining ingredient (except almonds)and pulse to blend. Try not to break the bacon and onions up too much.Form cheese mixture into either 60 marble sized balls oe 2-3 cheese logs or balls and refrigerate until solid again(about 30 minutes). For mini-balls, pulse almonds in a food processor until almost ground then place 1T of the mixture in a baggie and shake 5-6 of the mini balls at a time to coat. If making larger cheese balls or logs, crush almonds slightly to break up a bit then roll chilled cheese balls or logs to coat lightly.