Crunchy Wasabi Cheese Balls

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup wasabi peas
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 tablespoons snipped chives
• 1 1/2 teaspoons soy sauce
• 1/2 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Place the wasabi peas in a zip-top bag, seal it, and crush them with a rolling pin until they are fine crumbs, reserving about half for coating.

2. In a bowl, beat the softened cream cheese until smooth. Add the soy sauce and ground black pepper and mix well.

3. Stir the snipped chives and about half of the crushed wasabi peas into the cream cheese mixture until evenly combined.

4. Chill the mixture in the refrigerator for 20 to 30 minutes so it is firm enough to shape.

5. Scoop out portions and roll them between your palms into small balls, about 1 inch (2.5 cm) across.

6. Spread the remaining crushed wasabi peas on a plate and roll each cheese ball in them until coated.

7. Refrigerate the coated cheese balls for at least 30 minutes before serving so they hold their shape.