Creamy Goat Cheese Balls
8 oz cream cheese, softened
6 oz semi soft goat cheese (chevre or crumbled feta cheese)
24 pickled, finely chopped jalapeno pepper slices or small, chopped pimiento stuffed green olives, well drained (I do both)
1/2 c. dried red sweet pepper, finely chopped (or sweet paprika)
1/2 c. snipped, finely chopped fresh cilantro(or chopped dry cilantro)
1/2 c dry dill (or fresh finely shopped)
1/3 c. chopped toasted pumpkin seeds (out of shell) or dry onion flakes
In a medium bowl, stir together the cheeses until smooth. Cover and chill for 1 hr.
For the small balls use a rounded tablespoon of the cheese and form it around a chopped pepper or olive. This recipe will make up to 24 small, individual cheese balls.
If you want to just make large cheeseballs then this recipe will make 4. Just divide the dough into 4's. (Note the cheese mixture will be sticky. You can wear kitchen gloves)
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