Description
Cheesy Chicks Mini Cheese Balls are a fun, festive appetizer that brings a touch of charm to your Easter celebration or any springtime gathering. These adorable chick-shaped cheese balls, packed with creamy cheddar cheese and topped with carrot beaks and feet, are a hit with both kids and adults!
Ingredients
- 2 (8-ounce) packages cream cheese
- 2 tablespoons Worcestershire sauce
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 1 (14-ounce) can whole black olives
- 2 cups finely shredded cheddar cheese
- Round crackers (for serving)
- Carrot rounds (for beaks and feet)
- Whole peppercorns (for eyes)
Instructions
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Mix the Cream Cheese Mixture:
- Using a mixer, combine the cream cheese, Worcestershire sauce, lemon zest, salt, and pepper to taste. Refrigerate for 1 hour to firm up slightly.
-
Form the Balls:
- Drain the olives. Using your fingers, cover each olive completely with about 1 tablespoon of the cream cheese mixture, shaping it into a ball.
- Place the balls on a baking sheet and refrigerate for another hour to set.
-
Coat with Cheddar Cheese:
- Once the cheese balls are firm, roll each one in the finely shredded cheddar cheese to coat evenly.
-
Assemble the Chicks:
- Place each cheese ball on a round cracker as a perch. Cut carrot rounds into pie-shaped wedges for the beaks and feet, and press them onto the balls.
- Add whole black peppercorns for eyes.
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Serve:
- Arrange the Cheesy Chicks Mini Cheese Balls on a platter and serve immediately. Enjoy!
Notes
- Spicy Twist: Add a pinch of cayenne pepper or finely diced jalapeños to the cream cheese mixture for a spicy kick.
- Herb Infusion: Mix in fresh chopped herbs like parsley, chives, or thyme for an extra flavor boost.
- Cheese Variations: Experiment with different cheeses like pepper jack or gouda for unique flavor combinations.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
