Ingredients
2
packages (8 oz each) cream cheese, softened
1
package (10 to 11 oz) chèvre (goat) cheese, softened
1
teaspoon fresh lemon juice
1/2
teaspoon Worcestershire sauce
1/4
teaspoon kosher (coarse) salt
1/4
teaspoon freshly ground black pepper
3
cups shredded mozzarella cheese (12 oz)
1 1/2
teaspoons Korean chili paste
3/4
cup finely chopped mild kimchi
6
tablespoons finely chopped green onions (6 medium)
1
tablespoon fresh grated lime peel
2 1/4
cups black sesame seed
Rice crackers
Preparation
In large bowl, beat Basic Cheese Ball Ingredients with electric mixer fitted with paddle attachment on medium speed until combined.
Stir in Flavor Stir-Ins. Drop mixture by teaspoonfuls on cooking parchment paper-lined cookie sheet. Refrigerate about 30 minutes or until set. Shape each into 1-inch ball.
If not using immediately, cover and refrigerate up to 3 days, or freeze up to 1 month. Roll balls in sesame seed to coat before serving. Serve with rice crackers, as desired.
