Reviewed: Oct. 8, 2009

I've made this half a dozen times and everyone loves it. I add about a tsp of dijon, as others suggested, and prefer it rolled in nuts.

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SHAMUTHEKILLERWHALE

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Reviewed: Feb. 26, 2009

I agree with others in that this needed an extra little oomph. Rather than adding dijon, I opted for horseradish...and it was GREAT! It gave just the amount of bite to balance the sweetness of the roasted red peppers. I threw everything in the food processor, which resulted in a tasty but not so eye-appealing yellow spread. Next time, I will definitely mix by hand so that you can see all of the wonderful colors of the individual ingredients.

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INTELLIBLONDE

Cooking Level: Intermediate

Home Town: Fredonia, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 13, 2009

Was so good but I goofed and read the recipe as using the whole jar of peppers. It turned out delicious with all of the peppers. Excellent mistake

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awatkins2

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Reviewed: Dec. 30, 2008

This was absolutely Delicious, everyone loved it! I took the advice and added some Dijon mustard and it was great.

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Mandy T

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Reviewed: Dec. 28, 2008

I took this to a family gathering and, even though it was one-upped by my sister-in-law's tortilla rollups, everyone still loved it. I served it with multigrain crackers and wheat thins. I also upped the seasoning a bit and added some smoked paprika. Delish!

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 17, 2008

Wonderfully easy recipe! I "borrowed" from other reviewer's comments and doubled the amount of spices, added 2 tsp. of the pepper juice, and rolled the ball in chopped pecans. Next time, I'll roll it in parsley and the nuts. Try to make this the night before so that all the flavors can combine overnight.

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texasred

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Reviewed: Sep. 23, 2008

This was an easy cheese ball that was a big hit with my kids. I did add the dijon and garlic but I also added a dash of garlic ginger sauce and it gave it quite a punch. We had it on "munchy night" and also had a pepper jelly spread and all the flavors went well together. My husband toasted some on oat nut bread and it was a great hot spread.

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Gegeegirl

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2008

This was a very good recipe and as long as you drain the roasted peppers it's not too hard to roll into a ball. Next time I would refrigerate the mixture for about 10-15 minutes before rolling it, I think that would make the job much easier. Also very good when you accidently add way more cayenne i used 1/2 tsp. thinking the recipe called for a full tsp., but it turned out tasty all the same. Thanks for sharing, I never knew these were so easy to make.

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MISSJ79

Cooking Level: Expert

Living In: Cardinal, Ontario, Canada

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Reviewed: Aug. 5, 2008

I added about a half tablespoon of Dijon mustard and a little extra garlic. Chopped up walnuts finely and rolled ball in them instead of parsley. This was a very large cheese ball but every bit of it was devoured at our gathering.

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JessaJS

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Carver, Minnesota, USA

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Reviewed: Jul. 28, 2008

My husband and friends loved this cheese ball!

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Natalie

Cooking Level: Intermediate

Home Town: Cheshire, Connecticut, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 21, 2008

I had a hard time making this. It turned out really runny and the ball didn't want to keep its shape. It still tasted good. I just served it as a dip rather than a ball. Next time I will make sure to drain the red peppers.

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Jen

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 21, 2008

I mix everything together in the food processor including some dried parsley (instead of fresh) and coat with nuts. Always a crowd pleaser.

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Rachel

Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 12, 2008

Made this for a fantasty football draft party. Was pleasantly surprised.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jun. 30, 2008

This cheese ball is great and easy to make. I used chili powder instead of the pepper. It is really good with Wheat Thins crackers.

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Mandy

Home Town: Chandler, Indiana, USA

Living In: Chandler, Arizona, USA

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Reviewed: May 30, 2008

Fantastic! I served this at book club and everyone loved it! My family loved the leftovers! I added the Dijon mustard as other reviewers suggested, and more garlic. Probably best to make a day or so ahead, and coat with parsley the day you are serving. I found with each passing day, the flavor improved! Delicious, a keeper!

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Kimberliah

Cooking Level: Expert

Home Town: Saratoga Springs, New York, USA

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Reviewed: May 20, 2008

This was my first attempt at a cheeseball and it turned out great!...with a few modifications... I tasted it as I mixed and did add at least 50% more of each of the seasonings. I wish I had seen the previous review about dijon mustard, I'm sure that would have added a lot and if I make this again, I will try it. I froze these in a shaped mini-bundt pan that looked like a rosette lined with plastic wrap, then thawed before serving and sprinkled with dried parsley - lovely presentation!

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Carey

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Reviewed: May 11, 2008

Really tasty- I just about tripled the pepper because that was the best part. The problem was that mine would not stay in a ball. It would make a great soft spread/dip though, so maybe next time I'll just put it in a dish and not bother with reattempting the ball.

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kristen m

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

This was delicious!!! I pretty much doubled all of the spices though - you can basically just test it and keep adding spices to suit your taste. Served w/ Wheat Thins crips (garden veggie flavor) and Trader Joe's everything crackers. YUM!

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Kelly

Cooking Level: Intermediate

Home Town: Osceola, Wisconsin, USA

Living In: Woodbury, Minnesota, USA

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Reviewed: Feb. 16, 2008

it was good. I got many compliments from it, but I thought it was missing something

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Eliece

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 1, 2008

This was good. I cut the recipe in half but didn't reduce the red peppers- still used 1/3 cup. I mixed everything together in the food processor so the red peppers got blended and the cheese ball was a pinkish/orange color. I liked how the flavor was blended throughout. This was good, but I think something was missing, perhaps some fresh chives would have been good to add some of that slight onion flavor. But still really good!

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