Beat softened cream cheese until smooth.

Add the shredded cheddar cheese and ranch dressing to the bowl.

Mix until well combined.

Scoop small spoonfuls of the cheese mixture and roll it into small balls. I was about to make 36 mini cheese balls. Place the garlic ranch cheese balls in the freezer for 10-15 minutes.

While waiting for the cheese balls to harden, finely chop the vegetables. I used broccoli, carrots, red and yellow peppers. I chopped enough, so that I had about 1/2 cup of each. The peppers had a lot of liquid, so I pressed on the chopped peppers with paper towel to soak some of it up.

Remove the cheese balls from the freezer and coat them with the chopped vegetables, gently pressing the veggies into the cheese. I coated some of the cheese balls with just one veggie and others I coated with a mixture of the veggies.

Place the veggie cheese balls in small triangular crackers or pita chips before serving.