Little bacon cheddar cheese balls rolled in white cheddar cheese are decorated with fluffy cream cheese tails and cute white cheddar cheese feet. They make a fun appetizer for your Easter dinner.
Beat the cream cheese using an electric mixer or food processor until light and fluffy.
Scoop out about 2 1/2 tablespoons of the cream cheese and place it in a disposable pastry bag or a sandwich size zip top bag and set aside until needed.
To the remaining cream cheese, add the Worcestershire sauce, seasoned salt, garlic powder, and 1 cup of the shredded white cheddar cheese and beat until well combined.
Toss in the finely chopped bacon and stir well.
Scoop out 18 level tablespoons of the cheese ball mixture.
Drop each of the scoops onto a pile of the remaining shredded cheese.
Roll into a ball coated in the cheese then set aside.
Use the reserved cream cheese to pipe a small round tail onto the top of each mini cheese ball.
Cut 36 small (about 3/4 inch long) ovals out of the white cheese slices.
Use a pink food coloring marker to draw four toes and one pad onto each of the ovals creating 36 bunny feet.
Use a dab of cream cheese to attach two bunny feet to each of the mini cheese balls.
If desired, use some cream cheese to attach the Mini Cheese Ball Bunnies to round crackers just before serving.