Lovebug Mini Cheese Balls Food

LOVEBUG MINI CHEESE BALLS

Steps:

• Cut celery into 4 lengthwise strips, then cut strips into 36 (1-inch-long) pieces. Discard any remaining celery pieces.
• Use sharp knife or kitchen shears to cut 2 small hearts out of each pepperoni slice; reserve for later use. Finely chop pepperoni trimmings.
• Mix cream cheese, onions, bacon and chopped pepperoni until blended. Roll into 18 balls, using about 1 Tbsp. cream cheese mixture for each ball.
• Place mozzarella in pie plate. Roll cheese balls, 1 at a time, in mozzarella until cheese ball is evenly coated with mozzarella.
• Place 1 cheese ball on each cracker. Add 2 pepperoni hearts to each for the lovebug's eyes and 2 celery sticks for the antennae.
• Refrigerate 30 min.

MINI CHEESE BALLS

Steps:

• Mix 8 ounces softened cream cheese with 1 teaspoon Worcestershire sauce, 1/2 teaspoon grated lemon zest and 1 cup shredded firm cheese (like cheddar, parmesan, pepper jack or gouda); season with salt and pepper. With moistened hands, form into 1-inch balls, chill 4 hours, then roll in toppings. Here we used chopped pistachios, chives, tarragon, hulled pumpkin seeds, bacon with paprika, almonds, and black and white sesame seeds.

DILLY MINI CHEESE BALLS

Steps:

• In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers.

MINI CHEESE BALLS

Steps:

• In a large bowl, combine cheeses. Shape into 36 balls; roll balls in toppings as desired. Cover and refrigerate for 8 hours or overnight. To serve, if desired, press a rye crisp or rolled corn chip into the top of each cheese ball.