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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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

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.

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CHEFBEACH

Cooking Level: Expert

Home Town: Raytown, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 28, 2007

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.

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RedRobynNAU

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

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Reviewed: Dec. 24, 2007

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!

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Lov's2Cook

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2007

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!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Dec. 7, 2007

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!

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treehugger a

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Reviewed: Dec. 6, 2007

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

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KSalt6

Cooking Level: Intermediate

Living In: Lincoln, Nebraska, USA

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Reviewed: Nov. 11, 2007

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!

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Raelee's recipes

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 24, 2007

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.

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RN_that_loves_to_cook

Cooking Level: Expert

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Reviewed: Jul. 25, 2007

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!

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LOISTOO

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Reviewed: Jul. 23, 2007

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.

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Carla H.

Cooking Level: Intermediate

Home Town: Vinton, Virginia, USA

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Reviewed: May 2, 2007

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!

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Dishy

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Reviewed: Apr. 11, 2007

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!

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jan. 14, 2007

Mine did not turn out to be a "ball" shape, so I put it in a 1.5 qt dish. I also added more roasted red peppers. Also, the parsley ended up IN my dip instead of rolling parsley over it as I could not form the ball. I got great response from everyone that tried it. Very tasty.

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Health

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 4, 2007

This was a real hit at work, and it's great spread on a tortilla, rolled up and cut like pinwheels.

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elliottdiehl

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Reviewed: Jan. 18, 2006

Eventhough I love roasted red bell peppers, this recipe was not to my family's taste.

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BLP3

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Reviewed: Dec. 27, 2005

This cheese ball's red and green colors make it perfect for the holidays...I made it for a Christmas Eve party and it was a hit. Use light cream cheese to cut down on the fat.

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JGMAC

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Reviewed: Dec. 18, 2005

This is a good cheese ball. After I added all listed ingredients (Except the nuts to roll the ball in) I found something lacking. There was no Zip. So I added 1/2 teaspoon of Dijon Mustard. WOW What a great difference. That is why I am giving this recipe 4 stars.

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Pat

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April's Roasted Red Pepper Cheese Ball

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