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Sun-Dried Tomato Cheese Balls

Your party will heat up once these bacon-coated mini cheese balls are on the table. Nicely spiced with red pepper flakes, they’re just the right size for nibbling.—Pamela Stepp, Dandridge, Tennessee
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    about 2-1/2 dozen

Ingredients

  • 12 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1 tablespoon finely chopped onion
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 1 pound bacon strips, cooked and crumbled
  • Assorted crackers

Directions

  • In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.
  • Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers.
Nutrition Facts
1 each: 96 calories, 8g fat (5g saturated fat), 26mg cholesterol, 182mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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