• Prep Time: 10 mins
  • Cooking Time: 0 mins
  • Serves: 4

Greek Cheese Ball

  • Recipe Submitted by on

 Ingredients List

  • 1 block cream cheese {8 oz.}, softened
  • 2 tablespoons Greek yogurt
  • ¼ cup finely chopped green bell pepper
  • ¼ cup chopped Kalamata or Greek pitted olives
  • 2 tablespoons crumbled feta cheese
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried dill
  • For Coating:
  • ¼ cup crushed pita chips
  • 2 tablespoons crumbled feta cheese
  • 2 large fresh basil leaves, finely chopped


In a medium bowl, or in the bowl of a stand mixer, beat together cream cheese and yogurt until smooth.
Add the rest of the ingredients {minus those for the coating} and mix until well-incorporated.
Place a piece of plastic wrap in a small round bowl to line it. Scoop the cream cheese mixture into the bowl, pressing down gently so that it takes the round shape of the bowl and cover with the overlapping plastic wrap.
Refrigerate for at least an hour -- the longer you let it chill, the firmer it will become. It will also allow the flavors to marry.
When the mixture is chilled and firm, remove it from the fridge. Toss the coating ingredients together in a bowl or on a plate.
Carefully remove the cream cheese ball from the plastic wrap, retaining its shape as much as possible. Roll it in the coating until the ingredients adhere to to the entire ball, rotating it to cover the whole thing.
Refrigerate until ready to serve. Serve with raw veggies, crackers or pita chips.

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