Updated Dec 4, 2018Chatelaine
cream cheese, softened
finely diced sun-dried tomatoes, (in oil)
- BEAT cream cheese in a large bowl with a wooden spoon until smooth. Stir in feta, hummus, parsley, oregano, tomatoes and garlic. Form into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour.
- UNWRAP ball. Roll in large plate of walnuts and parsley.
Make-ahead: Refrigerate for up to 3 days. Let cheese ball stand for an hour at room temperature before serving.
Tip: Divide into 2 cheese balls and coat in nuts.
How to make a Greek cheese ball