Crazy Greek Feta, Sun-Dried Tomato and Pistachio Truffles
6 cloves roasted garlic (or 1 to 2 cloves garlic, grated or minced)
8 ounces cream cheese, softened
2 tablespoons greek yogurt
3 tablespoon fresh basil (or 1 tablespoon dried)
1 tablespoon fresh oregano (or 1 teaspoon dried)
6 ounces feta cheese
1/3 cup oil packed sun-dried tomatoes + 1 tablespoon of the oil (drain off the rest of the oil)
1/3 cup kalamata olives
1 teaspoon pepper
1 teaspoon crushed red pepper
1 1/2 cups roasted pistachios, chopped
pita chips, for serving
- Preheat the oven to 400 degrees F. Peel any excess paper/skin off from the bulb of 4 garlic cloves. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast in a baking dish for 30 minutes, or until golden brown and soft. Allow to cool and then squeeze garlic out of the paper skin into a small bowl and mash well with a fork.
- To the bowl of a food processor (or you can use a mixer or even your hand, but you want to whip the cream cheese) add the cream cheese, greek yogurt, and roasted garlic, puree until smooth and extremely creamy. Throw in the basil and oregano, pulse until well combined. Add the pepper, feta, sun-dried tomatoes + 1 tablespoon of the oil from the sun-dried tomato jar and olives. Pulse until everything is in small chunks, but not completely smooth. Scoop the cheese into a bowl and place in the fridge for 1 hour or up to 3 days.
- In the meantime, add the the chopped pistachios and crushed red pepper to a shallow bowl.
- Roll cheese mixture into 3/4-inch-round balls. Then roll each ball in the pistachios. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving. Serve with pita chips.