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.

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!

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!

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.

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!

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

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!

This was a hit at Christmas dinner! I made just a few minor adjustments. I added 2 tbsp of hot sauce, some fresh cilantro and a dash of liquid smoke (JUST A DASH). Rolled in freshly chopped parsley the night before and served the next day.

Per another reviewer's suggestion, I added 2 tsp of the roasted red pepper juice. I tried the dip before and after adding the juice, and I definitely recommend adding it! In fact, I will add 1 T or more next time. Like others, I threw everything in the food processor and pulsed until smooth. I got many many compliments, and even a couple of requests for the recipe! I wasn't a huge fan of the fresh parsley, though...my suggestion is to either chop it SUPER fine, or to use nuts instead.

My family loves this dip! I added a little zip by adding about 2 tsp of the roasted red pepper juice to the dip. Thank you for sharing!

The only one of its kind on this site and it's magnifico! I'm surprised more people haven't tried this. Previous reviewers are right; it's better with increased amounts of cayenne, garlic, and my own personal preference, a touch more Worchestershire sauce. I also took the advice from the reviewer who added some dijonnaise. I added about a teaspoon. I let my food processor do the work and found that it was much easier to form into a more presentable ball after it had been chilled for at least an hour. Then, I coated it in slivered almonds and it looked soooooo beautiful! The almonds helped with the ball formation as I was coating it; it provided a "wall" of sorts, holding everything together. Thanks so much for the recipe - I can't wait to serve it tomorrow!

Wow, brought it to work and got rave reviews. I made it a cheese spread instead of a ball just for portability issues (so instead of shaping it I scooped it into tupperware). Only changes (other than the shape) were: 1)as another reviewer reccomended, used a Mexican 4 cheese mix 2) added a little extra pepper and garlic. De-Lish!

Very Good (let it set overnight if you can). Seemed to be missing something though. . .

This was great! I used more garlic salt, cayenne, and roasted red peppers than the recipe called for, but I loved it! I also rolled it in fresh cilantro instead of parsley because I like cilantro more and I had alredy chosen to make mine a bit spicier, so I though cilantro would give it a good kick and it did. Try this recipe, you'll like it!

This was my very first cheese ball, and it was a hit! Everyone at work loved it, even the guy who stated he didn't like cheese balls. I did tweak it a bit, having read the prior reviews so I added 1tbp of spicy brown mustard and rolled it in a combination of toasted almonds and parsley. This recipes is definitely a keeper.

This turned out excellent. Easy to make and everyone loved it at our anniversary celebration! No changes needed to the recipe; the directions are clear and as listed, it makes an excellent cheese ball. Thanks!

I made this for an anniversary party and had lots of great comments about it! I didn't have cayenne pepper on hand, so I used a couple of dashes of Tabasco. I also used the shredded Mexican 4-cheese blend (my personal fav) instead of shredded Cheddar. This has a taste similar to pimiento cheese, so to make sure it had more of a cheese ball taste, I added a little minced onion, seasoned salt, and large spoonful of Dijonaise (Dijon mayo-blend). I'd refrigerate overnight to ensure the flavors meld. It's such a pretty cheese ball, next time I might not roll in nuts or parsley! The recipe is definitely a keeper.

Had this for a party and thought it was awesome. I used homemade roaster peppers so the amount I put in was probably a little more than what was called for. I prepared it in a food processor and everything blended well. The hardest part was rolling it in the parsley. Will definitely make again!

I thought this was awesome. My "pinch" of cayenne was more like 1/4 teaspoon and I increased the garlic powder as well. I didn't use as much parsley as this called for. This makes a very nice cheese ball (or egg at Easter time). Everyone loved it! Thank you April!