Unique Easter Lamb Cheese Ball Recipe

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. We will use them for the head and ears.

Cut off the corners (ears) from the end with the stem (as shown in the step-by-step pictures in the post). Use a paring knife to trim down the flesh from the 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 it over the toothpicks.

Dip the flat end of a toothpick into the black food coloring and gently press into the cheese to create pupils.

For the lambs

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 the step-by-step photo in the post above. 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!