GREEK CHEESE BALLS

Greek Cheese Balls image

Bring a cheese ball down to size for a unique snack. These Mediterranean minis will be the talk of the buffet table.

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h20m

Yield 30

Number Of Ingredients 8

Previous Next

Ingredients

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

Steps:

Heat oven to 350°F. In ungreased shallow pan, place walnuts. Bake 6 to 10 minutes, stirring occasionally, until light brown. Cool 5 minutes.
Finely chop 1/2 cup of the walnuts. Spread on sheet of waxed paper; mix with oregano.
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.
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.

Nutrition Facts : Calories 90, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 0 g, TransFat 0 g