Artichoke-Walnut Cheese Ball
I like to pair this rich, nutty spread with a variety of crackers, but my best friend swears it tastes best with garlic bread. Give the cheese ball extra color with a sprinkling of fresh parsley.—Aysha Schurman, Ammon, Idaho
Total TimePrep: 20 min. + chilling
- 1 package (8 ounces) cream cheese, softened
- 1 jar (6 ounces) marinated quartered artichoke hearts, drained and finely chopped
- 6 tablespoons chopped toasted walnuts, divided
- 1/4 cup crumbled feta cheese
- 2 tablespoons grated Romano cheese
- 1 green onion, finely chopped
- 1 tablespoon minced roasted garlic
- 1/2 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Assorted crackers, fresh vegetables or sliced apples
- In a large bowl, beat cream cheese until smooth. Beat in artichokes, 4 tablespoons walnuts, feta cheese, Romano cheese, green onion, garlic and pepper until blended. Refrigerate, covered, 1 hour or until firm enough to shape.
- Shape cheese mixture into a ball; place on a serving plate. Sprinkle with parsley and remaining walnuts. Serve with crackers.
Editor's Note: To make your own roasted garlic: Remove papery outer skin from three garlic bulbs but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2-3 teaspoons olive oil. Wrap bulbs individually in heavy-duty foil. Bake in a preheated 425° oven for 30-35 minutes or until cloves are very soft. Unwrap and cool 10 minutes. Squeeze garlic from skins. Mash with a fork. Refrigerate leftover roasted garlic in an airtight container for up to 1 week.