Mini Cheese Balls with Za’atar Seasoning

Make appetizers an adventure with these mini cheese balls. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Old El Paso

Ingredients

package (8 oz) cream cheese, softened

1/2

cup shredded Cheddar cheese (2 oz)

1/2

cup shredded Parmesan cheese (2 oz)

teaspoon Worcestershire sauce

1/2

teaspoon grated lemon peel

1/4

teaspoon salt

1/8

teaspoon pepper

tablespoons chopped fresh Italian (flat-leaf) parsley

tablespoons za’atar seasoning

Food Should Taste Good™ multigrain tortilla chips

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1

Line cookie sheet or large plate with cooking parchment paper or waxed paper.
2

Add Cheese Ball ingredients to food processor. Cover and process until well combined.
3

Drop cheese ball mixture into 24 (1 tablespoon-size) mounds on cookie sheet. Using slightly wet hands, roll mounds into 1 1/4-inch balls. Refrigerate 4 hours.
4

In small bowl, mix Seasoning ingredients. Roll cheese balls in seasoning. Serve with chips.

Substitute 1/4 cup dukkah seasoning (an Egyptian spice blend of toasted nuts and seeds), for the za’atar-parsley mixture, if desired.
Substitute another shredded firm cheese, like Gouda or Asiago, for the Cheddar and Parmesan cheeses, if desired.
Za’atar seasoning is a Middle Eastern/Mediterranean blend of herbs and seeds. If you have trouble finding za’atar seasoning at your grocer, you can easily make your own: In small bowl, mix 1 tablespoon chopped fresh oregano leaves, 1 tablespoon sumac, 1 tablespoon ground cumin, 1 tablespoon sesame seed, 1 teaspoon salt and 1 teaspoon pepper. Makes 1/4 cup. Store airtight at room temperature up to 2 weeks.