Veggie Cheese Ball Food

CLASSIC CHEESEBALL

Steps:

• Place cream cheese in a mixing bowl and mix until smooth. Add cheese, green onion, Worcestershire sauce, hot sauce, parley, garlic powder, oregano and pepper and mix well to combine.
• Use a rubber spatula to scrape the sides of the bowl and gather the mixture into one lump. Lightly grease your hands and form the mixture into a round ball.
• Place the pecans on a plate. Hold the cheese ball in one hand and use the other hand to scoop the pecans onto the outside of the ball, pressing them in gently and turning the ball to coat all sides.
• Cover the cheeseball in cling wrap and refrigerate for about 1 hour to allow it to firm up. Take it out of the refrigerator about 20 minutes before serving to allow it to soften just slightly. Serve with crackers, pretzels, vegetables or anything else you'd love to dip in cheese!

SRIRACHA VEGGIE-CHEESE BALLS AND SAUCE

Steps:

• Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
• In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
• Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
• Immediately remove balls from pan. Serve warm with sauce for dipping.

VEGGIE CHEESE BALL

Steps:

• In medium bowl, add cream cheese and diced up fine vegetables. Whatever veggies you have in the refrigerator works well. Add garlic powder to taste and mix well. Roll into a ball and set aside.
• Chop fresh parsley and add to bacon bits; mix well and put on plate.
• Roll cheese ball in bits. Wallaaaa. It's ready to serve with you favorite crackers.