ixer until smooth.
Add feta cheese and beat until well blended
Mix cream cheese and feta cheese with electric mixer on medium speed until well blended.
Add onion, pepper and walnuts; mix well.
Refrigerate for several hours or until chilled.
Shape into ball.
Roll in additional finely chopped walnuts or chopped fresh parsley, if desired.
Serve with assorted crackers.
Mix softened cream cheese and butter.
Add Feta cheese, crumbled.
Add finely chopped black olives and green onion.
With an electric mixer or food processor, combine the cream cheese, feta cheese, olive oil, green onions and garlic.
Season with dill, oregano and cracked black pepper; mix well.
Form into 2 balls or place in a decorative bowl.
Cover with plastic wrap and chill for at least 2 hours to allow it to become firm and for flavors to blend.
Enjoy on vegetable sticks, assorted crackers, bread sticks, or toasted pita triangles or baguette rounds.
In a large bowl, combine cream cheese, feta cheese, olive oil, green onions and garlic. Season with dill, oregano and pepper. Mix well, and form into 2 balls. Cover, and chill for 2 hours.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Combine all ingredients.
Serve with tomatoes, green peppers, black olives, onions and French bread.
(If double the recipe, only use the 2 sticks of margarine.)
Bring cream and Feta cheeses to room temperature.
Cut the Feta cheese into chunks.
In a blender container or food processor bowl, combine cheeses.
Cover and blend or process until smooth. Reserve 1 tablespoon of the olives and 1 tablespoon of the onion. Chop remaining olives.
Stir the chopped olives, remaining onion and basil into cheese mixture.
Shape into a ball.
Cover and chill until serving time.
Sprinkle cheese ball with reserved green onion and black olive slices.
Serve with pita bread triangles.
Mix cream cheese, feta cheese, and butter together in a bowl using your hands; add black olives and green onions. Form mixture into a ball; sprinkle with almonds. Lightly press almonds into cheese ball. Refrigerate for at least 2 hours before serving.
Allow cheeses to stand at room temperature for 30 minutes to soften.
In medium mixing bowl, combine cheeses.
Beat with electric mixer
until nearly smooth.
Stir in olives, green onion, and basil.
Cover and chill in refrigerator about 1 hour.
Form mixture into a ball.
Wrap and chill in refrigerator about 4 hours until firm.
Serve with crackers.
Stir cream cheese, mayonnaise, and balsamic vinegar together
Beat cream cheese and feta cheese at medium speed with an electric mixer until smooth.
Stir in the olives, capers, red pepper, basil, and garlic.
Shape cheese mixture into a ball; cover and chill at least 3 hours.
Roll in the toasted pine nuts just before serving.
orm the dough into a ball and put it into a
round the shrimp and sprinkle feta cheese over the shrimp and tomato
br>Meanwhile, to make the feta cheese sauce, combine all ingredients in
Combine all ingredients except parsley and shape into ball. Wrap in plastic wrap, then in foil and refrigerate several hours or overnight.
Chop the watermelon.
Dice cucumbers.
Blend the watermelon.
Strain through a nylon mesh sieve to remove seeds.
Add diced cucumber.
Chill well until ready to serve.
Pour chilled soup into cocktail glasses or glass bowls.
Crumble feta cheese on top.
Garnish with mint leaves.
Bon Appetit!
salt, oregano, basil, garlic. The recipe gave me trouble in posting
Crumble and mash feta cheese with a fork with oils and lemon juice until smooth and creamy.
Serve with toasted pita wedges or crackers.
VARIATIONS:.
Many herbs and spices can be added to this recipe for a \"kick\".
Try adding a teaspoon of dill, oregano, garlic powder, or another herb or spice.
For spicier spices like cumin or caraway, start off with 1/8 teaspoon and increase according to taste.
loured rolling pin, roll each ball into a 10-inch circle