Festive Feta Cheese Ball Recipes

Steps:

• In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.

Steps:

• Mix cream cheese and feta with mixer until blended. Add next 3 ingredients; mix well.
• Refrigerate several hours or until chilled.
• Shape into ball. Roll in parsley until evenly coated.

Steps:

• In a large bowl, beat cream cheese and oil until smooth. Stir in the feta cheese, onions, garlic, dill, oregano and pepper. Cover and refrigerate for at least 1 hour., Shape cheese mixture into two balls. Wrap in plastic; refrigerate for at least 1 hour. Serve with bagel chips.

Steps:

• With an electric mixer or food processor, combine the cream cheese, feta cheese, olive oil, green onions and garlic.
• Season with dill, oregano and cracked black pepper; mix well.
• Form into 2 balls or place in a decorative bowl.
• Cover with plastic wrap and chill for at least 2 hours to allow it to become firm and for flavors to blend.
• Enjoy on vegetable sticks, assorted crackers, bread sticks, or toasted pita triangles or baguette rounds.

Steps:

• Beat the cream cheese with electric mixer until smooth.
• Add feta cheese and beat until well blended.
• Lay a large sheet of plastic wrap on the countertop.
• Spoon the cheese mixture in the centre of the wrap.
• Roll and shape the cheese into a ball using the plastic wrap as a guide.
• Twist the plastic wrap closed Refrigerate 6 hours or overnight.
• Before serving spread the walnuts on a sheet of plastic wrap large enough to enclose the entire cheese ball.
• Unwrap the cheese ball and roll in the nuts so it is evenly coated.
• Wrap again and set aside to come to room temperature.

Steps:

• Put the three cheeses in a food processor, and buzz until blended.
• Add the remaining ingredients -- except for the sunflower seeds and parsley -- and buzz to blend well.
• Put the cheese mixture in the fridge for two hours so it firms up.
• While cheese mixture chills, toast sunflower seeds until they are golden, then remove from pan and allow them to cool. Then stir together seeds and parsley. Set aside.
• Remove cheese mixture from fridge and shape into a ball or log (you may need to wear latex gloves to do this).
• Spread sunflower seeds and parsley on a sheet of waxed paper, and roll cheese ball/log in this combination.
• Serve with crackers, crudités and or small toasts.

Steps:

• Beat cream cheese in a mixing bowl until fluffy.
• Add feta cheese and dressing mix; mixing well.
• Shape into a ball.
• Combne the parmesan cheese, bacon and dill weed; roll cheese ball in the parmesan/bacon/dill mixture.
• Wrap tightly in plastic wrap, then refrigerate for at least 1 hour, or until firm.
• Serve with crackers.

Steps:

• Process 4 ounces room-temperature cream cheese, 4 ounces room-temperature feta, crumbled, and 2 tablespoons room-temperature unsalted butter in a food processor until smooth. Pulse in 2 tablespoons capers, 2 tablespoons oregano leaves, 2 teaspoons toasted fennel seeds, and 1 teaspoon finely grated lemon zest; season with salt. Scrape into a small plastic wrap-lined bowl; gather up plastic around cheese, shaping into a ball. Chill until firm, 3-12 hours.
• Unwrap cheese ball and roll in 3/4 cup chopped toasted pine nuts just before serving. Serve with crackers.