This Mediterranean-inspired cheese ball is made with dairy-free cream cheese, briny Kalamata olives, oregano, and tender artichoke hearts. A crowd-pleasing appetizer during the holidays or on game day, it makes a great option for your dairy-free or vegan guests. Beyond the appetizer plate, try spreading it on pita veggie sandwiches or stirring it into warm pasta for a creamy, flavorful sauce.
Ingredients:
1 (8 ounce) container plain vegan cream cheese (we like Kite Hill)
½ cup canned artichoke hearts, chopped (or frozen and thawed)
⅓ cup pitted Kalamata olives, chopped
2 teaspoons dried oregano
1 teaspoon lemon juice
1 medium garlic clove, minced
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes, more as garnish
Garnish, optional:
Fresh curly parsley, minced
For serving, optional:
Pita chips and whole-grain crackers
Raw veggies
Method:
Combine the mixture: To a food processor with the S-blade, add cream cheese in chunks. Add remaining ingredients and pulse until combined, leaving some small chunks for added texture. Scrape sides as needed.
Shape the cheese ball: Transfer the cheese mixture onto a piece of plastic wrap. Wrap the cheese ball tightly in the plastic wrap creating a ball shape, ensuring it is well-sealed.
Chill: Place the wrapped cheese ball in the refrigerator and chill for at least 2 hours, or until firm. Chilling will help the flavors marry together and allow the cheese ball to set.
Serve: Add to a serving platter and garnish with crushed red peppers and parsley if desired. Surround the cheese ball with your favorite crackers and veggies.
Leftovers: Store in an airtight container and refrigerate for up to 5 days.