Spicy vegetable cheese balls and sauce only require about an hour or so in the kitchen, and it’s worth every single minute. My kids don’t like their sauce quite as spicy, so I usually make two separate dips, one for them, and one for me and the hubby. We like ours with that little extra splash of sriracha! The combination of flavors on this treat is good enough to be served at a restaurant. At least we don’t have to pay restaurant prices!
You’re going to be the all-star of the kitchen by making these yummy treats for the family.
10 oz frozen Bird’s Eye chopped broccoli,thawed, squeeze to drain
2 c shredded Sargento colby-monterey jack cheese blend (8 oz)
1 c original Bisquick mix
1 Tbsp finely chopped red bell pepper
1 Tbsp onion, minced
1 1/2 tsp garlic salt
2 – 3 tsp sriracha sauce
1/2 c Daisy sour cream
2 tsp sriracha sauce
2 Tbsp sliced green onions (2 medium)
2 Tbsp finely chopped red bell pepper
Heat oven to 350 degree F. Spray or grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together veggie-cheese ball ingredients.
Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
Immediately remove balls from pan. Serve warm with sauce for dipping.
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Quick Tip: Add extra pepper sauce for even more of a kick!
Thank you Closet Cooking for his great photo.