Mini Mexican Cheese Balls
Prep time: 20 minutes
Chill time: several hours or overnight
1 cup thickly shredded Mexican blend or Pepper-Jack cheese
1 (10-oz.) container Stonemill Kitchens Artichoke Jalapeno & Parmesan or
Spicy Pepper & 3 Cheese Dip
1 (8-oz.) block cream cheese, softened
1 tablespoon dried chopped onion (optional)
Chopped fresh cilantro
Pretzel sticks or toothpicks
Stir together all ingredients in a small bowl until well blended. Cover and refrigerate until very firm. Roll into 3/4-inch balls and roll in cilantro. Place in a shallow container an refrigerate again until very firm. Transfer to a decorative platter with pretzel sticks or toothpicks. Makes 32 cheese balls.
For an Italian flavor, use Stonemill Kitchens Artichoke & Parmesan dip, replacing cheese with shredded smoked mozzarella cheese. Roll in chopped fresh Italian parsley or basil.
© 2020 Patty Mastracco Food, Inc.