Four Ingredient Mini Cheeseballs
A simple recipe for mini cheeseballs in two different flavors. Both are mixed the same but with a different flavor. Mini cheeseballs are served on top of buttered crackers for an easy party appetizer.
Servings 14
Ingredients
Spinach and Parmesan Cheese Balls
- 1 8 oz. Cream cheese, softened to room temperature
- 1 pkg. Spinach Parmesand dip mix (found near salad dressings)
- ½ tsp. Chili powder
- ½ cup Cilantro or Parsley, finely chopped
Cheddar Onion Mini Cheese Balls
- 1 8 oz. Cream cheese, softened to room temperature
- 1 pkg. dry onion flavored soup mix
- 1 cup finely shredded sharp cheddar cheese
- ¼ cup Smoked Paprika
Instructions
- Both recipes begin by mixing all but the last ingredient well in a medium-sized mixing bowl. I use an electric mixer to make the process quick and easy.
Spinach Parmesan Cheese Balls
- Mix all but the last ingredient in a medium sized mixing bowl until well blended. Then cover with plastic wrap and refrigeratue for about 20-30 minutes.
- Remove from the fridge and shape into small balls using about 2 Tbsp. per ball. Line a cookie sheet with parchment paper and place each ball on the pan. Return the pan to the refrigerator for about 20 minutes.
- Remove from the refrigerator and roll in the chopped cilantro or parsley. Place each cheeseball on top of a cracker on your serving platter. Serve and enjoy.
Onion Cheddar Mini Cheese Balls
- Mix all but the last ingredient in a medium-sized mixing bowl until well blended. Then cover with plastic wrap and refrigerate for about 20-30 minutes.
- Remove from the fridge and shape into small balls using about 2 Tbsp. per ball. Line a cookie sheet with parchment paper and place each ball on the pan. Return the pan to the refrigerator for about 20 minutes.
- Pour the smoked paprika into a small bowl. Remove your cheese balls from the refrigerator and roll in the smoked paprika.Place each cheese ball on top of a cracker on your serving platter. Serve and enjoy!