Reviewed: Sep. 30, 2009

Awesome at my tailgate party

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kevin

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Reviewed: Sep. 14, 2009

This was good! It tastes a lot like another pepperoni dip I make from this site that uses cream of mushroom soup and is heated up. My DH made this for his poker buddies and just served it in a bowl but I'm definitely going to try forming these into bite-sized balls. I think the mild creaminess is a good accent to the spiciness of the pepperoni!

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: May 30, 2009

What a good recipe- I would have never thought to use pepperoni in a dip! I used veggie pepperoni (since I'm a vegetarian) and added plenty of onion and garlic powder. I also rolled mine into a log instead of balls.

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jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

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Reviewed: Dec. 31, 2008

I changed it as well. I used a food processor and mixed the pepperoni, cream cheese, Worcestershire, 2 Tbsp sour cream, 1 tsp oregano, and 2 Tbsp Parmesan cheese. I thought it was good, served it with chips. Next time I would add a little red pepper flakes, for spice. Let sit for a few hours, or overnight to blend flavors.

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CAKESM8

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

I have this recipe except I add chopped walnuts to it. Once the ball has formed in the fridge we roll the ball in walnuts. Without the walnuts the cheeseball would take pretty bland.

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Cindy

Cooking Level: Intermediate

Home Town: Navarre, Ohio, USA

Living In: Flower Mound, Texas, USA

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Reviewed: Apr. 16, 2008

Thought the pepperoni flavor was too strong. Just didn't care for them.

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Aug. 16, 2007

I like cheese ball, but I'm not a fan of nuts or onions. This recipe is the BEST. and all my co-workers loved it. It really is a great variation of a classic!

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Kels

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Reviewed: Dec. 21, 2006

I'm very easy to please, but I was disappointed in this recipe. I liked the idea of using pepperoni, but the consistency didn't lend itself to making individual balls. That would have been a huge waste of time. It's possible to make it into one large ball or log, but again, it's lacking something in the consistency so this recipe, as is, would be best used as a bowl dip. I think I would eliminate most or all of the sour cream and butter and maybe try putting some dry Ranch mix or something similar in. EDIT: To be fair, after this was left in the refrigerator overnight, the consistency and taste were much, much better. You could probably roll it into individual balls, but spreading it on crackers is just fine.

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Reviewer:

Sheila

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Reviewed: Dec. 19, 2006

I made this with Neufchâtel Cheese, and, like the previous reviewer, formed it into a log-shape. The leftovers were good on some toasted Viennese bread. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 5, 2006

I liked this recepie. It was something different from the usual cheese balls. However, I formed it into one cheese log rather than small cheese balls.

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