Reviewed: Aug. 21, 2011

I made this last night and it was a hit! I will be making this again! Thanks!

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Reviewed: Feb. 11, 2010

I have been making this recipe for years now and has been a hit wherever I take it. I don't put in quite as much garlic, only a few shakes, and only a few drops of worcestershire sauce as well. Chopped walnuts are okay instead of pecans. My recipes also calls for 1 tsp of prepared mustard.

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TEQUILA

Reviewed: Oct. 17, 2009

This is seriously SOO good! I could not stop eating it. I am definitely going to be using this around the holidays! I didn't have the Pecans on hand, and it was great without them but I an imagine how it would be even better with them. Toasting the pecans might be a an added touch. Thank you so much for this recipe I am OBSESSED! =D

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3 users found this review helpful

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Sabrina

Reviewed: Dec. 1, 2008

This was an excellent cheese ball. Big hit with the family. Have already made several times.

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7 users found this review helpful

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CHEFHEINS

Cooking Level: Expert

Home Town: Concord, New Hampshire, USA

Living In: Arizona City, Arizona, USA

Reviewed: May 21, 2008

If people say what an odd combination, they are right. Still somehow it works. Folks either liked it a lot or thought it was "different, but tasty".

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6 users found this review helpful

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Mar. 26, 2008

Based on previous reviews, I used fresh minced garlic and only used one small clove. I also used only 1/2 tsp. worcestershire in the topping. I served this in mini parmesan cups, as a base for an appetizer with shredded roasted pork. Layered the cream cheese mixture, pork, topping. It was really good, but be sure to reduce the amount of garlic if you make this!

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9 users found this review helpful

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campagnes

Cooking Level: Professional

Reviewed: Feb. 9, 2007

This is an amazing new flavor. Plan this to be among other dishes at a party, a bit strong for eating more than a few bites. Idea for easier prep: Spread cream cheese and garlic mixture on a plate and once the "sauce" has thickened spread over cream cheese. If you choose to do this think about using a dish with a rim so it can be covered with plastic wrap (otherwise as I learned the wrap stuck to the topping)

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21 users found this review helpful

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wat2eat

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Brunswick, Maryland, USA

Reviewed: Aug. 5, 2006

This is a great cheese ball! I was a little worried when I read the ingredients, but I believe anything made with brown sugar can't be too bad, so I took a chance. I took the advice of some of the other reviewers and put less garlic powder in and it came out fabulous. Great recipe!

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7 users found this review helpful

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teachertmb

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

Reviewed: May 9, 2006

I generally love savory/sweet flavors together, but this didn't turn out so great. It sounded like it would work well together, but the garlic was waaayyy too strong - and I'm a garlic lover. And the worcestershire in the sugar/butter/nut mixture threw the whole thing off, in my opinion. I'm keeping this cheese ball, though, as I think I can use it to make a sort of sauce for chicken or pork...can't see wasting it. I may try making it again - but reduce the amount of garlic powder, drastically, and omit the worcestershire all together.

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MammaCooks4u

Reviewed: Mar. 24, 2006

This was a very good cheeseball but I used 2 blocks of cream cheese because the amount of garlic that the recipe calls for is just too much. Also, this cheeseball was much better served at room temperature instead of right out of the fridge.

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13 users found this review helpful