Recipe by Mom2Rose
Source: Betty Crocker "Made ahead and tucked in the freezer, cheeseballs become almost instant nibbles!"
Top Review by Leggy Peggy
One of my daughters just got back from overseas and was going to a party tonight. I said I'd make a cheese ball (already had this recipe in mind) for her to take, and she asked 'What's a cheese ball?' :shock: I suddenly realised it's a retro kind of dish -- popular quite a few decades ago. Libby is a retro kind of girl, so she was delighted to have me make this. I used spreadable cream cheese, so didn't need the wine or milk, but did add a little extra oregano and a teaspoon of jalapeno relish. I simply mashed everything up with a fork, and left it to set in the fridge. I had a glut of flaked almonds, so toasted up a scant third of a cup and pressed them onto the ball. Libby says there were a range of comments from guests, but that everyone enjoyed it. She thought a very solid four stars was a fair representation of the crowd's views. As for me, when I make it again -- and it's too good to pass up -- I'll add an extra teaspoon or two of jalapeno relish. Gives it a wonderful edge. Thanks for posting.
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup shredded havarti cheese (2 ounces)
- 1⁄3 cup crumbled feta cheese (1 1/2 ounces)
- 1 tablespoon dry white wine or 1 tablespoon milk
- 3⁄4 teaspoon fresh oregano, chopped or 1⁄4 teaspoon dried oregano leaves
- 2 medium green onions, finely chopped (2 tablespoons)
- 1⁄3 cup chopped slivered almonds, toasted
Directions See How It's Made
- In medium bowl, beat all ingredients except almonds with electric mixer on low speed until blended.
- Beat on medium speed, scraping bowl frequently, until fluffy.
- Cover and refrigerate about 2 hours or until firm enough to shape.
- Shape cheese mixture into a ball; roll in almonds.
- Serve with toast rounds or crackers.