Baby Chick Cheese Balls

Baby Chick Cheese Balls

Yield: 30 servings

Author: Beth Jackson Klosterboer


    Cheese Ball:
  • • 1 8 ounce block cream cheese, softened
  • • 8 ounces shredded cheddar cheese
  • • 1/4 cup very finely chopped bacon
  • • 6 ounces finely shredded cheddar cheese cut into small pieces
  • • 4 slices cheddar or American cheese
  • • orange food coloring
  • • 4-6 black olives
  • • crackers


Cheese Ball:

1. Stir together the cream cheese and cheddar cheese.

2. Reserve 2 tablespoons of this mixture.

3. Stir the bacon into the remaining cheese ball mixture.


1. Scoop out 1/2 tablespoon size scoops of the cheese ball mixture.

2. Roll into the small pieces of finely shredded cheddar cheese shaping into balls.

3. Cut 2 tear drop shapes, 2 flower shapes, and one tiny triangle from the cheddar cheese for each cheese ball chick you have made.

4. Brush orange food coloring over the triangles and flowers (or brush the coloring over the slice of cheese, allow to dry, then cut out the shapes).

5. Cut thin slivers off the edges of the black olives and cut into tiny circles.

6. Attach two tear drop shaped wings to the sides of each cheese ball using the reserved cheese ball mixture.

7. If needed, warm the reserved cheese ball mixture in the microwave on the defrost setting for about 10 seconds.

8. Attach a triangle beak and two flower shaped feet to each cheese ball then attach two black olive eyes.

9. Store in the refrigerator in an airtight container until ready to serve.

10. Set cheese balls on crackers just before serving.

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