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Sriracha and White Cheddar Cheese Ball with Poppy Seeds

A spicy white cheddar cheese ball coated in poppy seeds.
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Sriracha and White Cheddar Cheese Ball with Poppy Seeds
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Servings: 6 to 8
Total Time: 10 minutes to make, 4 hours to chill
Recipe by: Frankie


8 ounces cream cheese, room temperature
8 ounces sharp white cheddar cheese, finely shredded
1/2 tsp garlic powder
1/2 tsp onion powder
2 TBSP sriracha sauce
1/4 cup poppy seeds
assorted crackers


1. In a large mixing bowl stir together the cream cheese, cheddar, garlic, onion, and sriracha until well combined.

2. Using your hands form the mixture into a ball and place on a piece of wax paper. Lift the sides of the wax paper over the ball to cover Wrap in aluminum foil and refrigerate for at least 4 hours.

3. Spread the poppy seeds onto a rimmed plate. Take your cheese ball out of the fridge, Unwrap it and if necessary shape it a little more to make an even ball. Roll the cheese ball in the poppy seeds until well coated all over.

4. Place the cheese ball on a serving dish with assorted crackers and let sit out at room temperature for about 30 minutes before serving.

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