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!
*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.