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Sun-Dried Tomato Cheese Balls

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
  • Makes
    about 2-1/2 dozen


  • 12 ounces cream cheese, softened
  • 2 cups 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


  • In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
  • Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts
1 each: 96 calories, 8g fat (5g saturated fat), 26mg cholesterol, 182mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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  • Appy_Girl
    Apr 18, 2013

    Very tasty Recipe. I did make as directed and made small balls. I used a Tsp as a measure. Next time I'd make one large ball. Recipe can easily be halved.Chilled Cheese before forming. Less fat cream cheese would work very well.

  • kjpage
    Apr 13, 2013

    These are awesome. Instead of small balls, I make one big one and serve it with crackers. A crowd pleaser

  • ilrsing
    Jan 4, 2013

    Delicious!!! I divided the mixture in half and made two medium cheese balls instead of 1-1/4-inch cheese balls.

  • mccreadyv
    Dec 27, 2012

    No comment left

  • bfify80
    Jan 30, 2011

    bacon gives it a nice touch.

  • stepppamela
    Jan 28, 2011

    I usually make this as one cheese ball; use a mixer to beat the cream cheese add remaining ingrediants then finely chop the bacon and roll the ball in the bacon to cover the ball.