Cheese Ball Easter Chicks

Name: Cheese Ball Easter Chicks
Ingredients: 1 tsp Italian seasoning; 1 tsp Worcestershire sauce; 1 tbs chopped fresh chives or green onion; 2 (8-oz) blocks of cream cheese (softened); 3 cups finely shredded sharp cheddar; 1 tbsp hot sauce; Crackers (for serving); 1 large carrot or six mini carrots (feet and beak); Sesame seeds (capers, or peppercorn (eyes))

Line a platter with (20) 2” round crackers and set aside.

In a bowl combine softened cream cheese with seasoning, chives, Worcestershire sauce, and hot sauce. (You can also add bacon pieces and extra cheddar to the mix if desired.

Using a small melon baller or tablespoon, scoop out your cheese balls and gently roll the cheese with your hands until shaped into balls.

Pour your shredded cheese into a shallow dish and roll your cream cheese balls into the shredded cheese. You may have to press the cheese down into the cheese ball to make it stick. Set aside.

Slice 1 large carrot into 1/4” round discs and cut out approximately 40 feet and 20 beaks. The beaks should be small triangles and the feet can be small discs or you can make webbed feet like I did above, using a paring knife. Place one set of feet on each cracker and set the beaks aside.

Add your beak to the center of the cheese ball before placing it on the cracker because it can get messy. Add your eyes and the place directly on the feet on top of the cracker. Refrigerate until ready to eat.