Instructions
- Put all ingredients in a medium mixing bowl except for 5 tablespoons of Parmesan cheese, reserve that to roll the fat bombs in.¼ cup ghee, ½ cup cream cheese, 3 tablespoons fresh oregano, 1 ounce kalamata olives, 1 ounce sundried tomatoes, 2 cloves garlic, 10 tablespoons Parmesan cheese, ¼ teaspoon sea salt, pinch of black pepper
- Refrigerate for 2 hours until the mixture becomes hard.
- With a 1-ounce cookie scoop, scoop 12 balls. Make them uniform by rolling them with your hands.
- Roll each ball in the remaining Parmesan and serve.
- Best to keep refrigerated at all times to retain texture.
Rate This Recipe