Sun-Dried Tomato Cheese Balls |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, theyâre just the right size for nibbling.âPamela Stepp, Dandridge, Tennessee Ingredients:
12 ounces cream cheese, softened |
2 cups (8 ounces) shredded sharp cheddar cheese |
1/4 cup finely chopped oil-packed sun-dried tomatoes |
1 tablespoon finely chopped onion |
2 teaspoons worcestershire sauce |
1 teaspoon lemon juice |
1/2 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
1 pound bacon strips, cooked and crumbled |
assorted crackers |
Directions:
1. In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
2. Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers. Yield: about 2-1/2 dozen.
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