These Green Chile Sun-Dried Tomato Cheese Balls are bursting with flavor and really easy to make. Of course, it doesn’t hurt that they are covered with bacon bits. This is perfect appetizer to serve at a game day party. Plus, you can make it a day ahead of time.
I made this with medium hot green chiles. When I make this for a good-sized party, I usually make up half of the mixture into balls and then add hot green chiles to the second half and make them into a separate set of cheese balls. Every party I go to seems to have people who love spicy hot dishes and others who just can’t take it that hot. I always, always make signs to identify one as mild and the other as hot. It also helps to make them look a bit different – like I might mix some pimentos into the bacon crumbles for the hot cheese balls.
I made this batch into big balls the size of baseballs and small balls the size of meatballs. I think people might find it easier to serve themselves with the small balls. I thought about making it into a giant football, but I think I need a football mold for that. Anybody know where to get one?
- 16 oz cream cheese, softened
- 2 cups (8 oz) shredded sharp cheddar cheese
- ⅓ cup finely minced oil-packed sun-dried tomatoes
- 3 large garlic cloves, pressed
- 1 tbsp Worcestershire sauce
- 2 tsp lemon juice
- ½ cup diced green chiles
- ¼ tsp freshly ground pepper
- 1 lb bacon strips, cooked and crumbled
- Blend the first 8 ingredients in a large bowl until thoroughly mixed.
- Chill for about a half hour, then form into 2 baseball-sized balls, lots of small meatball-sized balls, or any combination.
- Roll the balls in the crumbled bacon, then cover and chill for at least an hour.
- Serve with crackers or sliced French baguette.
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