Feta Cheese Ball Recipes

FETA CHEESE BALLS

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.

FETA CHEESE BALL RECIPE

Steps:

• Start by assembling your ingredients and kitchen utensils.
• Line a baking tray with parchment paper and lay the walnuts and sesame seeds. Bake them for 10 minutes at 160C or 320F on the middle shelf of the oven.
• Chop the walnuts in a food processor (not to finely though, avoid powder form).
• Add the chopped walnuts in one mixing bowl and the sesame seeds in another one.
• Crush the black and green peppercorns in a mortar. I prefer to crush the peppercorns instead of using ground pepper as they are more flavoursome.
• In a third, separate bowl, add the crumbled Feta cheese, crushed peppercorns and cream cheese. Combine ingredients either with your hands or with a wooden spoon.
• Take a tablespoon worth of mixture and shape into a ball. At this point you have the choice to either dust the cream cheese balls with walnuts and sesame seeds as I do or you can simply chill them as they are. They will taste fantastic either way.
• Helpful tip: Your hand are bound to be sticky in-between shaping the cheese balls. I will share with you a helpful tip. If you are going to cover the cream cheese balls with walnuts and sesame seeds then simply wipe your hands with kitchen roll, if not, then oil your hands in between shaping. The reason for that is very simple. If you shape these appetisers with oily hands, the walnut and sesame seeds will not stick to them.
• Now, place 3-4 cheese balls in the walnut bowl and shake it until the appetisers are covered by walnuts. Repeat the same process with the sesame seed bowl.
• Chill them in the fridge for at leat 30 minutes.
• Enjoy!
• This recipe will give you approximately 25 delicious homemade Feta Cheese Balls

FETA CHEESE BALL

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.

FETA CHEESE BALL

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.

HOLIDAY FETA CHEESE BALL

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.

FESTIVE FETA CHEESE BALL

Steps:

• In a large bowl, beat cream cheese until fluffy. Add feta cheese and dressing mix; mix well. Shape into a ball. , In a small bowl, combine the Parmesan cheese, bacon and dill weed; roll cheese ball in Parmesan mixture. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. Serve with crackers.

FETA CHEESE BALL

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.

PINE NUT AND FETA CHEESE BALL

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.

CHEESE BALL

Steps:

• Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
• Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.