Cheesy Chicks Mini Cheese Balls
Takes , serves 4.
Ingredients
- 2 cups finely shredded cheddar cheese, divided
- 2 packages cream cheese, softened
- 2.5 oz real bacon crumbles or 6 slices of cooked bacon, crumbled
- 1 package ranch seasoning mix
- 1 bag baby carrots
- 1 can black olives sliced
- 1 package Wellington Toasted Sesame Crackers
Instructions
- Mix cream cheese and ranch seasoning in a large bowl until evenly distributed.
- Add 1 cup of cheddar cheese and bacon to the mixture. Stir until combined.
- Using a tablespoon, scoop and roll the cream cheese mixture into small round balls.
- Roll each mini cheese ball into the finely shredded cheddar cheese to cover.
- Place each ball on top of a Wellington Toasted Sesame Cracker.
- Transfer the mini cheese balls to a serving plate or cutting board to decorate.
- Cut sliced black olives into smaller uniform pieces to make each chick’s eyes. Place olive eyes on each mini cheese ball, using photos as a guide.
- Slice baby carrots into rounds.
- Cut pie-shaped wedges from the carrot rounds for each chick’s beak. Place carrot beak under olive eyes on each mini cheese ball.
- Cut a “V” shape out of additional rounds to make each chick’s feet. Place two feet on the bottom of each mini cheese ball.
- Serve immediately or store in the refrigerator until ready to serve.
