This savory bunny butt cheese ball is PERFECT for Easter gatherings. Simple to make and oh so tasty, the cajun ranch flavors are beyond delicious.
Add it to a snack board filled with cheese, charcuterie, fruits, vegetables, and even a salami rose for a party platter that’s sure to have something for everyone.
Looking for more bunny butt cheeseballs? Check these out!
Strawberry Cheese Ball Platter
Savory Bunny Butt Cheese Ball Board
Yield: 30 servings
Prep Time: 45 min
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Ingredients:
Bunny Butt Cheeseball
- 3 – 8 oz Cream Cheese, softened
- 1 cup Crumbled Bacon
- 1 cup Cheddar Cheese, Shredded 1 cup Mozzarella, Shredded
- 1 Ranch Seasoning Mix
- 1 Cajun Dip Mix
- 2 cups Grated Parmesan
Board:
- Crackers, a variety
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- 1 cup Blueberries
- 3 Kiwi, sliced
- 1 cup Pineapple, fresh cut tidbits
- 8-10 Strawberries
- 1 cup Colby Jack Cheese, cut into small pieces
- 1 cup Cheddar Cheese, cut into small pieces
- 1 cup Fontina Cheese, cut into small pieces
- Substitute other cheeses, fruits, and vegetables as you’d like.
Meat:
- 7-8 Peppered Salami, folded
- 7-8 Genoa, folded
- 1 Large Meat Rose ( 10-12 pieces of salami )
- Substitute some other meat as you’d like. Salami and similar meats do hold up best for the folding and creating of the rose, I find.
Extras:
- Large Board
- Skewers
- Shot glass for forming the salami rose
Instructions:
Bunny Butt Cheeseball
In a large bowl add all of your ingredients except the grated parmesan. Mix until well combined.
Using an ice cream scoop, scoop out 2 scoops of the cream cheese mixture.
Using the same ice cream scoop, scoop out a 1⁄2 portion of the cream cheese mixture.
Roll each of them into a ball.
Wrap each ball in separate plastic wrap and set it to the side.
Next, roll the rest of the cream cheese mixture into a large ball.
Then, wrap that ball in plastic wrap.
Place all of the wrapped cream cheese balls in the refrigerator for 2 hours.
Begin to shape while in the plastic wrap, the 2 ice cream scooped cream cheese balls into a bunny foot. The foot should be smaller and shaped like an egg at the top. The bottom part should be larger.
Flatten the bunny feet.
Place back in the refrigerator until serving.
Once you are ready to serve, place the grated parmesan in a bowl and roll all pieces in it until fully coated. Place on a baking sheet.
Attach the bunny feet to the body using toothpicks or skewers.
Attach the tail last.
Set it to the side
Salami Rose
Take your first slice of salami and place half of it in a glass with the remaining folded over the rim of the glass.
Next, take your second piece of salami and place it halfway over the first layer, half of it in the glass with the remaining folded over the rim of the glass.
Finally, take your third piece of salami and place it halfway over the second layer, half of it in the glass with the remaining folded over the rim of the glass
Keep going around the glass until you’ve used about 9 pieces of salami.
Take your glass and turn it upside down and lightly press the salami pieces on top of the board. Remove the salami from the shot glass, and set the rose to the side.
Add the bunny butt to the board first and then add the salami rosette.
Add the remaining items to the board.
Serve and enjoy.
Savory Bunny Butt Cheeseball Board
Ingredients
Bunny Butt Cheeseball
- 3 8 oz Cream Cheese softened
- 1 cup Crumbled Bacon
- 1 cup Cheddar Cheese Shredded 1 cup Mozzarella, Shredded
- 1 Ranch Seasoning Mix
- 1 Cajun Dip Mix
- 2 cups Grated Parmesan
Board:
- Crackers variety
- 1 cup Broccoli Florets
- 1 cup Cauli ower Florets
- 1 cup Blueberries
- 3 Kiwi sliced
- 1 cup Pineapple fresh cut tidbits
- 8-10 Strawberries
- 1 cup Colby Jack Cheese cut into small pieces
- 1 cup Fontina Cheese cut into small pieces
- 1 cup Cheddar Cheese cut into small pieces
Meat
- 7-8 Peppered Salami folded
- 7-8 Genoa folded
- 1 Large Meat Rose 10-12 pieces of salami
Instructions
Bunny Butt Cheeseball
- In a large bowl add all of your ingredients except the grated parmesan. Mix until well combined.
- Using an ice cream scoop, scoop out 2 scoops of the cream cheese mixture.
- Using the same ice cream scoop, scoop out a 1⁄2 portion of the cream cheese mixture.
- Roll each of them into a ball.
- Wrap each ball in separate plastic wrap and set to the side.
- Wrap the rest of the cream cheese mixture into a large ball.
- Wrap that ball in plastic wrap.
- Place all of the wrapped cream cheese balls in the refrigerator for 2 hours.
- Begin to shape while in the plastic wrap, the 2 ice cream scooped cream cheese balls into a bunny foot. The foot should be smaller and shaped like an egg at the top.
- The bottom part should be larger.
- Flatten the bunny feet.
- Place back in the refrigerator until serving.
- Once you are ready to serve, place the grated parmesan in a bowl and roll all pieces in it until fully coated. Place on a baking sheet.
- Attach the bunny feet to the body using toothpicks or skewers.
- Attach the tail last.
- Set it to the side
Salami Rose
- Take your first slice of salami and place half of it in the glass with the remaining folded over the rim of the glass. Next, take your second piece of salami and place it halfway over the rst layer, half of it in the glass with the remaining folded over the rim of the glass.
- Finally, take your third piece of salami and place it halfway over the second layer, half of it in the glass with the remaining folded over the rim of the glass
- Keep going around the glass until you’ve used all 9 pieces of salami.
- Take your glass and turn it upside down and lightly press the salami pieces on top of the board. Remove the salami from the shot glass, set the rose to the side.
- Add the bunny butt to the board first and then add the salami rosette.
- Add the remaining items to the board.
- Serve and enjoy.
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