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Sun-Dried Tomato Cheese Balls Recipe

Sun-Dried Tomato Cheese Balls Recipe

Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they’re just the right size for nibbling.—Pamela Stepp, Dandridge, Tennessee
TOTAL TIME: Prep: 30 min. + chilling YIELD:30 servings

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.

Nutritional Facts

1 mini cheese ball (calculated without crackers) equals 96 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 182 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.