Mini Cheese Balls Courtesy of: Crunchmaster Rating: 0 No votes yet Servings: Makes about 2 dozen Prep: 20 mins Cook: Refrigerate until firm, about 1 hour. Total Time: 1 hr 20 mins Share this: facebook twitter pinterest email Print Description Ingredients 1 heaping cup Crunchmaster Sea Salt Multi-Grain Crackers 4 ounces cream cheese, at room temperature 8 ounces sharp cheddar cheese, shredded (2 cups shredded) 2 heaping tablespoons mango chutney ¼ teaspoon dry mustard powder Directions Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs into a plate and wipe out the food processor. Add the remaining ingredients to food processor and process until fully combined. Roll tablespoonfuls of the cheese mixture into balls (a mini ice cream scoop works well) and then roll the balls into the cracker crumbs gently pressing the crumbs into the cheese. Refrigerate until firm, about 1 hour. Recipes you may also like NextBack Unbaked Marley Cookies Wassail Dairy Free Golden Milk Latte Curried Quinoa & Chick Pea Stuffed Peppers Sunrise Juice Peanut Butter Crustless Sandwiches Three Ways Rainbow Chopped Cashew Salad Dairy-Free Coconut Eggnog Chocolate Chip Banana "Ice Cream" Sandwich Sweet Potato 7 Layer Dip Comments View the discussion thread.