Shelly's Recipe

SUN-DRIED TOMATO CHEESE BALLS

Category: Cheeseballs

12 ounces cream cheese, softened
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 tablespoon finely chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 pound bacon strips, cooked and crumbled
Assorted crackers

In a large bowl, beat the first eight ingredients until blended. Shape into 1-1/4-in. balls.

Place bacon into a small shallow dish; roll cheese balls in bacon. Refrigerate for at least 1 hour. Serve with crackers. Yield: about 2-1/2 dozen.