Prep 20 mins
Cook 2 hrs 20 mins
Source: Betty Crocker "Made ahead and tucked in the freezer, cheeseballs become almost instant nibbles!"
- 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
- 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.
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.