Best 5 Bite Size Cheese Balls Recipes

BITE-SIZE CHEESE BALLS

Steps:

• Combine first 4 ingredients; cover and chill for 1 hour.
• Shape mixture into 24, 1-inch balls; rolling in chopped pecans.
• Cover and chill up to 24 hours.
• Remove from refigetator for a couple of minutes to soften and, just before serving, carefully insert a pretzel stick into each ball.

CHEESE BALL BITES

Steps:

• Preheat the oven to 375ºF.
• Slice off the end of a head of garlic (the opposite end of the root) so that the head stays intact.
• Place the garlic head on a piece of aluminum foil and drizzle it with olive oil. Wrap the garlic with tin foil and place the garlic in the oven for 20-25 minutes. Remove the garlic from the oven. Set aside.
• Next, add the softened cream cheese to a food processor and process until the cream cheese is smooth.
• Squeeze the garlic cloves from the garlic paper into the food processor. The garlic should easily squeeze out into the food processor.
• Add the shredded cheddar cheese, ½ teaspoon salt, and cracked pepper to the food processor and process the ingredients together on low until all the ingredients are combined.
• Once the ingredients are combined, scrape the sides of the food processor and cover the bowl with plastic wrap. Place the cream cheese mixture in the fridge for 30 minutes until it firms up.
• Meanwhile, prepare the candied pecans. Chop the pecans up into small pieces (almost chopped into crumbs) and place them in a large skillet and heat over medium heat.
• Drizzle the maple syrup over the pecans and add the remaining ¼ teaspoon salt.
• Toast the pecans for 4-5 minutes or until they begin to brown.
• Remove the pecans from the heat and spread them out on a plate.
• When the cream cheese is ready, remove it from the fridge.
• Use a ½ tablespoon scoop to scoop out the cream cheese mixture and roll the cream cheese into a ball. Roll the ball in the pecan crumbs and place the cream cheese ball rolled in pecans on a plate. Repeat this process until the cream cheese mixture is gone.
• Carefully place a pretzel stick into the center of each cream cheese ball and serve.

CHEESE BALL I

Steps:

• In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

MINI CHEESE BALLS

Steps:

• Mix cream cheese spread and mozzarella cheese until well blended.
• Stir in chopped bacon and seasonings.
• Shape mixture into 54 balls, using 1 level tsp for each ball.
• Roll in walnuts. Cover with plastic wrap.
• Chill at least 2 hours.

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.