Place the feta in a food processor and pulse into small crumbs. Transfer to a large bowl. Add the cream cheese, garlic, olives, red peppers, artichokes, salt, and black pepper and stir until combined.
Mold the mixture into a big ball as best you can. Roll it in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, mold the cheese into a smoother ball. Spread the almonds on a plate or baking sheet and roll the ball through them, using your hands to press them into all the cracks and crevices.
Serve immediately or keep it in the fridge until ready to use. The cheese ball can be made 1-2 days beforehand, wrapped in plastic wrap, and stored I’m the fridge. Serve with crackers chips, and veggies.