I just wanted to pop in really quick today with a fun Halloween recipe I threw together for the folks at my office. Cheeseballs are kind of a family tradition. My mom makes an awesome version that she’s given to all our neighbors for Christmas every single year for as long as I can remember. I figured if a cheeseball is good enough for Christmas, it’s got to be good enough for Halloween too!
This spicy asian version is chock full of hot sauce, coated in crushed wasabi peas, and served with homemade black sesame crackers for a festive, and spooky vibe. Great for Halloween, football Sunday, potlucks, dinner parties, or Tuesdays. Let’s just say it was a total hit! Watch out neighbors, I might have to make a version rolled in red Sriracha seasoning for Christmas.
- 1 8oz package of cream cheese, softened
- 1 7oz package KerrygoldSkellig sweet cheddar cheese, shredded
- 1 clove garlic, minced
- 1 tablespoon Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon Korean gochujang sauce
- 3 green onions finely chopped
- ½ cup wasabi peas, crushed
- In a large bowl combine cheeses and next 5 ingredients (through green onions). Mix until well combined.
- Form mixture into a ball.
- Place wasabi peas in a shallow dish. Roll the cheeseball in the wasabi peas until fully coated.
- Wrap cheeseball in plastic wrap and refrigerate for one hour.
- For a spooky cheeseball, decorate with black olives and serve with black sesame crackers.