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Prep 25min
Total50min
Servings25
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Ingredients
Veggie-Cheese Balls
2
cups frozen chopped broccoli, thawed, squeezed to drain
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
cup Original Bisquick™ mix
1
egg
1
tablespoon finely chopped red bell pepper
1
teaspoon garlic salt
1
to 2 teaspoons sriracha sauce
Dipping Sauce
1/2
cup sour cream
2
teaspoons sriracha sauce
2
tablespoons sliced green onions (2 medium)
2
tablespoons finely chopped red bell pepper
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Steps
1
Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan.
2
In large bowl, stir together veggie-cheese ball ingredients. Slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.
3
Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.
4
Immediately remove balls from pan. Serve warm with sauce for dipping.
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•Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
•Cover and freeze unbaked balls up to 1 month. Heat oven to 350°F. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.
•Bake as directed; cover and freeze up to 1 month. Heat oven to 350°F. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.
•Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.
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