Mini Chick Cheese Balls
A fun and festive appetizer for Easter or spring gatherings, these mini cheese balls are full of creamy ranch flavor and coated in cheddar to look like fluffy baby chicks. Served on crackers with carrot feet and peppercorn eyes, they’re as cute as they are delicious.
Ingredients
- 2 (8-ounce) packets brick-style cream cheese room temperature
- 1 (1-ounce) packet ranch seasoning mix about 3 tablespoons
- 3 cups finely shredded cheddar cheese divided
- 6-10 baby carrots
- 60 whole peppercorns
- 30 round crackers such as Ritz
Instructions
- In a large bowl, combine the cream cheese and ranch seasoning mix. Stir until smooth and fully combined.
- Fold in 1 ½ cups of the shredded cheddar until evenly mixed.
- Scoop out tablespoon-sized portions and roll into small balls using your hands.
- Roll each cheese ball in the remaining 1 ½ cups of cheddar to coat. Set aside on a tray or plate.
- Slice the baby carrots into 75 thin rounds. Cut a small triangle out of 60 of the slices to form chick feet. Cut the remaining 15 slices into quarters to create small beaks.
- Press two peppercorns into each cheese ball for eyes, then add a carrot quarter for the beak.
- Place two carrot feet on a round cracker, then gently press a decorated cheese ball on top.
- Refrigerate until ready to serve.
Notes
- You can shape and coat the cheese balls up to 2 days in advance. Store them in an air tight container in the refrigerator. Decorate and assemble the chicks on the day you plan to serve.
- Do not freeze the cheeseballs.
Nutrition
Calories: 119kcalCarbohydrates: 4gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 27mgSodium: 223mgPotassium: 40mgFiber: 0.2gSugar: 1gVitamin A: 593IUVitamin C: 0.1mgCalcium: 101mgIron: 0.2mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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