Cheese balls make the perfect holiday appetizer and can be conveniently made into individual, bite size version. This recipe features cranberry pistachio cheese balls, bacon chive, and flavor-packed Italian cheese balls.
Pull cream cheese out of the refrigerator to soften 30-45 minutes before making the cheese balls.
Combine cream cheese with sour cream, grated cheeses, and everything bagel seasoning in a bowl and mix until everything is completely incorporated.
Divide the cheese ball mixture into three and place them into separate bowl to mix in the filling.
Mix in about 1/2 cup of the cranberry/pistachio mixture into one, about 1/2 cup of bacon/chive into another, and all of Parmesan cheese and 2 tablespoons of Italian mixture into another. Save the rest of the coating mixes for rolling of the cheese balls.
If you have extra time, cover the cheese ball mixtures air-tight and refrigerate for about 2 hours. (Chilled cheese ball mixture will be easier to roll into mini cheese balls.)
Use a cookie scoop to scoop out even amounts of cheese ball mixture and roll them out into balls. Place them on the serving dish or the cutting board and chill for 30-45 minutes.
Before serving, roll the cheese balls in the coating mixtures and stick a pretzel stick into each one. (You can also use tooth picks or other serving sticks.)