Spicy Cheese Balls

SERVES 10-12


2 tablespoons maple syrup

1 tablespoon butter, melted

1 teaspoon salt, divided

1 1/2 cups Snack Primal Sriracha Flavored walnuts

12 ounces (1 1/2 packages) cream cheese, softened

2 teaspoons white balsamic or white wine vinegar

1 teaspoon prepared horseradish

1/2 teaspoon finely ground black pepper

1 cup finely shredded sharp yellow cheddar cheese

1 cup shredded gruyere

1/2 cup finely grated parmesan cheese

1/4 cup chopped chives

2 tablespoons chopped parsley

2 tablespoons chopped dill

Crackers, for serving



Preheat oven to 375° F. 

Line a sheet tray with parchment paper. Set aside.

In a medium bowl, mix together maple syrup, butter, and 1/2 teaspoon salt. Add the walnuts and toss to coat. 

Pour the nuts onto the parchment lined sheet tray and roast for 8 minutes or until nuts are lightly toasted and fragrant. Set aside to cool. 

Once cool, roughly chop the nuts.

In a bowl of a stand mixer fitted with a paddle attachment, cream together the cream cheese, vinegar, and horseradish until smooth. 

Season with pepper and remaining 1/2 teaspoon salt. Then, add in all the cheese and herbs and mix until just combined. 

Place the mixture onto a big sheet of plastic wrap in a big mound. Fold the excess plastic wrap over the mound and form into a ball. Place in the fridge the firm up for at least an hour.

When you’re ready to serve, remove the cheese ball from the fridge for 20 minutes to soften a bit. Roll the cheese ball in the nuts to coat. 

Serve with crackers.

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