Sriracha Veggie-Cheese Balls and Sauce
by Claire Noguerol
Veggie-Cheese Balls
2 cups Green Giant® frozen chopped broccoli, thawed, squeezed to drain 2 cups shredded Colby-Monterey Jack cheese blend (8 o 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 Directions
•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. |