This cheese ball appetizer is perfect to serve with crackers
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How to make sheep and lamb cheese ball for Easter

With step-by-step instructions, making this adorable sheep and lamb cheese ball is a breeze. A classic holiday appetizer that is also perfect as a centerpiece.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Chilling Time 30 minutes
Total Time 30 minutes
Servings 24
Calories 65kcal
Author Jas

Ingredients

For the cheese ball mixture

  • 2 8-oz. packages cream cheese, softened
  • ¼ cup mayonnaise or sour cream
  • cup grated parmesan cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup chopped green onions
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh dill chopped

For the sheep and lamb

  • 1-2 cups Mozzarella cheese or other white cheese finely shredded (*see recipe notes)
  • 1 small eggplant
  • Whole pitted olives
  • Black and white food coloring optional
  • Toothpicks
  • Crackers for serving

Instructions

For the cheese ball mixture

  • In a mixing bowl, with an electric mixer combine the cream cheese and mayo or sour cream until smooth.
  • Stir in parmesan and cheddar cheese, green onions, Worcestershire sauce, garlic powder, and dill. Stir together until combined.
  • Chill for 30 minutes to help firm up if the mixture is too soft. 

For the sheep

  • Form the cheese mixture into a ball. Roll the ball into the white cheese, pressing lightly to coat well.
  • Trim off both ends of the eggplant. They will be used for the head and ears (save the rest of the eggplant for another recipe).
  • From the end with the stem, cut off the corners (ears) as shown in step III in the step-by-step picture. Use a paring knife to trim down the flesh from ears and head if necessary.
  • Attach the sheep's head to the cheese ball using two toothpicks, positioning them where the eyes will be (let the ends stick out a bit).

For the sheep eyes (optional)

  • Press together small amounts of cheese between your fingers. Place it gently on the sheep's head, over the ends of toothpicks. Alternatively, you can use a plastic straw to press into a thin slice of cheese, squeeze it out and place over the toothpicks.
  • Using the flat end of a toothpick, dip into the black food coloring and gently press into the cheese to create pupils.

For the lamb

  • Roll small amounts of cheese mixture into balls. Roll each ball into the shredded white cheese, lightly pressing to coat well.
  • Cut olives lengthwise in half. Cut off the corners of one half for the ears, as shown in step I of the step-by-step photo (eat or dispose of the middle piece). The other half of the olive will be the head.
  • Press the head and ears firmly on the cheese, without deforming the ball.

For the lamb eyes (optional)

  • Dip the flat end of a toothpick into the white food coloring and draw the eyes. Dip the other end of the toothpick into the black food coloring and gently add the pupils (eyes are optional).
  • Place the lamb cheese balls on crackers or around the sheep. Enjoy!

Notes

  • *Grate the white cheese using the small holes on a grater, or pulsate pre-shredded cheese in a food processor until finely shredded. This makes the perfect sheep's wool, called fleece.
  • Use your favorite cheese ball recipe instead.
  • You can add cooked and shredded ham, beef or chicken if you wish.
  • If you're only making little lambs, depending on the size you make them, you should get about 24 cheese balls.
  • Trim the eggplant "head" to fit the size of your "sheep". Some adjusting is necessary. Best if you can find Asian-style skinny eggplant. 
  • Adding eyes is optional. It'll still look cute without them, but they won't have a "personality."
  • Make just the sheep or just the lambs, or a combination of the two. It's up to you.
  • You can make this appetizer ahead and keep refrigerated until ready to serve, but you can also serve it immediately.

Nutrition

Calories: 65kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 213mg | Potassium: 62mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 0.1mg