Process all ingredients in a food processor until smooth. Chill 2 hours before serving. Store in refrigerator up to 1 week, or freeze in airtight containers up to 4 months. Serve with toasted pita chips or sliced baguettes.
Shape cheese mixture into logs, and wrap in wax paper; slice chilled logs into 1/2-inch rounds. Dip rounds in lightly beaten egg; dredge in Italian breadcrumbs. Pan-fry over medium-high heat in a little butter 1 minute on each side or until golden, and serve warm over a crisp, green salad.