Feta Cheese Ball

8  Ratings
  • 15 min prep
  • 3 hr 15 min total
  • Makes 32 servings, 2 Tbsp. each (spread only).

Green onion and red pepper add festive color to this feta and cream cheese appetizer. Walnuts give it a tasty bit of crunch.

Feta Cheese Ball Recipe

Ingredients

  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • 2 pkg. (8 oz. each) feta cheese, coarsely chopped
  • 1/4 cup sliced green onions
  • 1/4 cup finely chopped red pepper
  • 1 cup walnut pieces, finely chopped
  •  RITZ Crackers

Instructions

  • Mix  cream cheese and feta cheese with electric mixer on medium speed until well blended. Add remaining ingredients; mix well. Cover.
  • Refrigerate  several hours or until chilled.
  • Shape  into ball. Roll in chopped fresh parsley, if desired. Serve with crackers.

Recipe Tips

Special ExtraTo intensify the flavor and crunch of the walnuts, toast them before use. Just spread them onto a baking sheet and bake at 350°F for 5 to 7 minutes or until lightly toasted.

Holiday Feta Cheese MoldPrepare cheese mixture as directed. Line 4-cup mold with plastic wrap; lightly spray with cooking spray. Sprinkle with chopped fresh parsley. Fill mold with cheese mixture; cover. Refrigerate as directed. Just before serving, unmold onto serving plate; remove plastic wrap. Garnish as desired.

Holiday Feta Cheese WreathPrepare cheese mixture as directed; cover. Refrigerate as directed. Place drinking glass, about 3 inches in diameter, in center of serving platter. Drop rounded tablespoonfuls of the cheese mixture around glass, just touching the outer edge of the glass to form a ring; smooth top and side with spatula. Remove glass. Garnish with chopped fresh parsley and red bell pepper.

164754

Nutrition Information

Makes 32 servings, 2 Tbsp. each (spread only).

Nutrition per serving:

  • Calories 110 
  • Total fat 10 g
  • Saturated fat 5 g
  • Cholesterol 25 mg
  • Sodium 220 mg
  • Carbohydrate 2 g
  • Dietary fiber 0 g
  • Sugars 1 g
  • Protein 4 g
  • Vitamin A 8 %DV
  • Vitamin C 4 %DV
  • Calcium 4 %DV
  • Iron 0 %DV

This recipe features: