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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 Time
    Prep: 20 min. + chilling
  • Makes
    1-1/2 cups


  • 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.

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