Mini Cheese Balls - NY Bagel Style
These gorgeous little two-bite, mini cheese balls are dressed up with smoked salmon, chives, and everything bagel seasoning.Served as an appetizer or brunch offering with pickled red onions, capers, and bagel chips, these taste like a New York City lox bagel brunch at its finest.
- 8 ounces cream cheese softened to room temperature for about 1 hour
- 4 ounces smoked salmon roughly chopped, see posts for alternatives
- 1/2 teaspoon dried dill weed or 1 1/2 teaspoons fresh dill, finely chopped
- 1 bunch chives minced
- 1 1/2 tablespoons everything seasoning
To Make the Mini Cheese Ball Mixture
Use a hand mixer or a sturdy spoon to beat the softened cream cheese until it is smooth and loose.
Roughly chop the smoked salmon and stir it and the dill weed vigorously into the cream cheese. Smooth the top of the mixture, cover with plastic wrap, and refrigerate for at least an hour but up to 48 hours.
To Form the Mini Cheese Balls
Stir the minced chives and everything seasoning together in a pie plate.
Scoop the mixture into 1 to 1 1/2 tablespoon portions, roll into a ball. Roll each ball in the chive mixture, pressing gently to make sure chives and seasoning stick to the exterior of each ball.
Arrange the balls on a platter. These can be served right away or refrigerated before serving. The chives will be prettiest if they're served within 8 hours of being made, but will hold well for three more days in the refrigerator.
Just before serving, if desired, insert a toothpick, skewer, or pretzel stick into each ball.
Calories: 122kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 202mg | Potassium: 70mg | Vitamin A: 415IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 0.5mg