Dragon’s Egg Cheese Ball

by Erin

Regardless of your feelings for the show Game of Thrones, it will be difficult to deny this fiery cheese ball shaped like a dragon’s egg!

Dragon's Egg Cheese Ball 1

I have a confession to make: I am not a fan of Game of Thrones. While the unpleasant moments of shows such as House of Cards don’t bother me, for some reason Game of Thrones often disgusts me. Maybe it was all the hype and the fact that I binge watched it last summer prior to the release of Season 6 but I am just not on board. My breaking point was “the red wedding”. There are just too many unsavory characters and plots at play for me to care about what happens to the few left with some redeeming qualities. (Who says unsavory? What am I 32 going on 80?)

That being said, yes I am posting a cheese ball in the shape of a dragon’s egg today because Season 7 starts this weekend. Being Bob’s favorite show I end up watching/overhearing most of it anyway so to make the most of it I do what I do best, make food! Heck even if you think I’m a crazy person and don’t want to read my blog anymore because I don’t like Game of Thrones, you cannot deny a delicious ball of cheese. Accept me for my flaws and love me for my food? Pretty sure that’s the gist of what I just said.

However much to my dismay, when I proudly displayed this to my GoT friends they all thought it was a pinecone or a hedgehog. Guess I should’ve been more dedicated and painted each almond with edible shimmery green and gold paint. But I digress. The base of this recipe is the ever popular blue cheese ball (which has also been featured in the shape of a snowman).What I changed this time beyond the toasted almonds (in attempts) to resemble dragon scales was the addition of hot sauce, red pepper flakes, and more cayenne pepper to give it some fire. See what I did there? But if you’re not into spicy, then ignore my changes and stick to the original (which is covered in bacon FTW)!

Other GOT inspired recipes from some blogger friends: Fiery Deviled Dragon Eggs, “Wildling” Wild Mushroom Tart, and Sansa Stark’s Easy Lemon Cakes.

Dragon's Egg Cheese Ball 2

Three years ago: BBQ Chicken Salad with Cornbread Croutons

Four years ago: Peach Chicken with Balsamic Glaze

Six years ago: Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies


Makes 1 cheese ball


1 stick (1/2 cup) unsalted butter, room temperature

8 oz. reduced fat cream cheese, room temperature

4 oz. crumbled blue cheese, room temperature

1/4 cup finely chopped green onion

1 tsp hot sauce (or more to taste)

1/2 tsp cayenne pepper (or more to taste)

1/4 tsp crushed red pepper flakes

1/8 tsp garlic powder

1/2 cup sliced almonds, toasted


  1. Stir together butter, cheeses, onion and seasonings until well blended. Turn out onto a large sheet of plastic wrap, shape into a egg, and tightly wrap.  Chill at least 8 hours or overnight (you must do this or it will have no flavor).
  2. Invert cheese onto serving plate. Individually place each almond slice in overlapping rows to create a scaly-effect.  Serve with crackers or pretzels.

Source: My Blue Cheese Ball.

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Erin Berdan July 14, 2017 - 6:25 pm

The winter is here and I cannot wait! Love this idea – so creative.

spiffycookie July 16, 2017 - 11:30 am

Thanks Erin!

Susan July 14, 2017 - 9:48 am

I can’t do real spicy any more (that’s what happens when you’re well on the way toward 80), and I’ve never seen Game of Thrones – I think it’s a young people’s thing. There is absolutely nothing wrong with being disgusted by unsavory characters. It just tells me that you were brought up to be a moral person, and there is a whole lot right with that. I’ll stick with your original cheese ball, thank you.

spiffycookie July 14, 2017 - 2:08 pm

Haha I think you’ll like the original!

Ali July 14, 2017 - 9:43 am

What a clever idea. I love this and pretty much any cheese ball I come across. :) Great job.

cakespy July 14, 2017 - 7:09 am

You CLEVER thing you. I love the retro-kitsch appeal of cheese balls and this one takes the cake! Love it. <3

spiffycookie July 14, 2017 - 7:36 am

Why thank you ;-)


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