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.
nd check for doneness (since recipes always take me a little
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
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.
loured rolling pin, roll each ball into a 10-inch circle
ressing. Serve warm topped with feta cheese.
Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.
Roughly chop the spinach.
Warm the chicken stock.
Melt the butter in a large saucepan and add the garlic.
Add the spinach and gently fry with a lid on for 5 minutes.
Remove the lid, add the flour and mix well.
Add the chicken stock stirring at all times.
Add the origanum and nutmeg.
Simmer for 45 minutes.
Add the feta cheese, salt and pepper.
After Feta has melted, stir in cream or low fat yoghurt (optional).
Liquidize soup for a smooth creamy finish. Serve with a twirl of cream.
Mix lemon juice and olive oil and season to taste. Toss with peppers, tomatoes, cucumber, olives, spinach, red onion and chives then distribute between 4 small salad bowls. Sprinkle with crumbled feta cheese and serve.
op and crumble over the feta cheese, then sprinkle with the cayenne