Greek Cheese Balls

 

3/4

cup chopped walnuts

3

tablespoons chopped fresh oregano leaves

1

package (8 oz) cream cheese, softened

1

package (4 oz) crumbled tomato-basil feta cheese (1 cup)

2

tablespoons mayonnaise or salad dressing

1/4

cup pitted kalamata olives

1/4

cup pimiento-stuffed green olives

1

bag (5 oz) baked no-trans-fat garlic pita chips

• 1 Heat oven to 350°F. In ungreased shallow pan, place walnuts. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool 5 minutes.
• 2 Finely chop 1/2 cup of the walnuts. Spread on sheet of waxed paper; mix with oregano.
• 3 In food processor, place cream cheese, feta cheese and mayonnaise. Cover; process with on-and-off pulses 20 to 30 seconds or until well mixed. Add olives and remaining 1/4 cup walnuts. Process by pulsing 4 or 5 times until chopped and mixed. Cover and refrigerate about 1 hour or until firm enough to shape into balls.
• 4 Using 1 teaspoon for each, shape cheese mixture into 60 balls. Roll in walnut-oregano mixture to cover. Place in tightly covered container. Refrigerate about 1 hour or until firm. Serve with pita chips.