Mini Vegetable Cheese Balls

Name: Mini Vegetable Cheese Balls
Ingredients: 1/2 cup bell pepper (any color), diced or minced; 1 medium rib of celery, diced or minced; 2 medium green onions, thinly sliced; 2 ounces light tub cream cheese; 2 tablespoons soft goat cheese; 1/4 teaspoon garlic powder; 1/2 cup finely snipped fresh parsley

7 ingredients

26 steps

Ingredients

1/2 cup bell pepper (any color), diced or minced
1 medium rib of celery, diced or minced
2 medium green onions, thinly sliced
2 ounces light tub cream cheese
2 tablespoons soft goat cheese
1/4 teaspoon garlic powder
1/2 cup finely snipped fresh parsley

Directions

1

In a medium bowl, stir together all the ingredients except the parsley.
2

Put the parsley on a plate.
3

Using a round tablespoon measure, scoop up 1 scant tablespoon cheese mixture.
4

Roll into a ball.
5

Roll in the parsley, turning to coat.
6

Shake off any excess parsley.
7

Repeat with the remaining cheese mixture.
8

Serve or cover and refrigerate for up to 1 1/2 hours (the mixture weeps if refrigerated longer).
9

Make a tasty cheese spread instead of the balls.
10

Stir the ingredients as directed, then transfer to a serving dish.
11

Reduce the amount of parsley to 1/4 cup and sprinkle over the spread.
12

(Per Serving)
13

Calories: 43
14

Total Fat: 2.5g
15

Saturated: 1.5g
16

Trans: 0.0g
17

Polyunsaturated: 0.0g
18

Monounsaturated: 0.5g
19

Cholesterol: 8mg
20

Sodium: 70mg
21

Carbohydrates: 3g
22

Fiber: 1g
23

Sugars: 2g
24

Protein: 2g
25

Dietary Exchanges
26

1/2 Fat