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Herb-Coated Mini Cheese Balls

Herbs and two types of cheese are rolled into balls to make delicious cold appetizers-serve with bagel chips.

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

Ingredients

4
oz cream cheese (half of 8-oz package), softened
1/2
cup crumbled feta cheese (4 oz)*
1/2
teaspoon coarse ground pepper
1/4
cup finely chopped fresh parsley
3
tablespoons finely chopped fresh basil leaves
1
tablespoon finely chopped fresh rosemary leaves
1
teaspoon grated lemon peel
24
plain mini bagel chips (1 1/4 inch)

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LOCATION

Directions

  • 1 In small bowl, mix cheeses and 1/4 teaspoon of the pepper, using fork or back of spoon to mash feta, until well blended. Cover; refrigerate 45 to 60 minutes or until firm enough to shape into balls.
  • 2 In small shallow bowl, mix parsley, basil, rosemary, lemon peel and remaining 1/4 teaspoon pepper. Shape cheese mixture into 1-inch balls (about 1 teaspoon cheese mixture for each ball); roll in parsley mixture to coat (some cheese will show through herbs).
  • 3 To serve immediately, place each ball on a bagel chip. To make ahead, do not place cheese balls on bagel chips; cover with plastic wrap and refrigerate until ready to serve but no longer than 24 hours. Just before serving, place each ball on a bagel chip.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
35
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
75mg
75%;
Total Carbohydrate
1g
1%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
2%;
Iron
0%;
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; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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