Made ahead and tucked in the freezer, cheeseballs become almost instant nibbles!
package (8 ounces) cream cheese, softened
cup shredded Havarti cheese (2 ounces)
cup crumbled feta cheese (1 1/2 ounces)
tablespoon dry white wine or milk
teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
medium green onions, finely chopped (2 tablespoons)
cup chopped slivered almonds, toasted
Melba toast rounds or other crackers, if desired
In medium bowl, beat all ingredients except almonds and toast rounds 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.
This is a great recipe to double. Serve one cheese ball right away, and keep the other on hand for impromptu entertaining. Cover and refrigerate up to 1 week. Cheese ball can be tightly wrapped and frozen up to 2 months. About 1 hour before serving, unwrap cheese ball and let stand at room temperature to thaw. Or thaw loosely wrapped cheese ball in refrigerator at least 8 hours.
To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.