By Karin Calloway

Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.

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Feta Cheese Ball

When many “foodies” hear the term “cheese ball” they instantly turn up their noses, envisioning a store bought, nut coated, port wine laced concoction from the supermarket. But all cheese balls are not created equally. A cheese ball is basically just a cheese spread formed into a ball and by combining a variety of cheeses, herbs and spices, and they can be quite delicious.

This recipe for Feta Cheese Balls has a bit of a Greek accent and loads of flavor from fresh garlic, sundried tomatoes, Greek seasoning and cayenne pepper. The ingredients are pulsed together in your Viking food processor in seconds. The mixture is formed into two small balls which are rolled in toasted pine nuts.

Wrap the cheese balls in plastic wrap and then in colorful cellophane gift wrap, tie with a bow and package in a gift bag along with homemade crostini or a sleeve of crackers and a bottle of wine for a hostess gift or impromptu party in a bag.

  • 1/2 cup chopped green onions
  • 1/2 cup coarsely chopped oil-packed drained sundried tomatoes
  • 2 large cloves garlic, sliced
  • 16 ounces cream cheese, softened
  • 8 ounces crumbled feta cheese
  • 2 teaspoons Greek seasoning
  • 1/4  teaspoon cayenne pepper, or more to taste
  • 1 cup toasted pine nuts
  • Crostini or crackers
Combine green onions, sundried tomatoes and garlic in a food processor fitted with a metal blade. Pulse until tomatoes are very finely chopped. Add remaining ingredients except pine nuts. Pulse until smooth. Spread into a bowl and chill for 1 hour.

Shape mixture into two balls and roll in the toasted pine nuts. Wrap in plastic wrap and refrigerate. Allow to come to room temperature for 30 minutes before serving.

Makes 2 small cheese balls.

*Cavander’s Greek seasoning was used for testing purposes.