Ruth's Roquefort Cheese Ball Recipe -
Ruth's Roquefort Cheese Ball Recipe
  • READY IN 10 mins

Ruth's Roquefort Cheese Ball

Recipe by  

"A decadent cheese ball made with blue cheese, onion and spices. Adjust the amount of heat to suit your guests. This is perfect if you are a blue cheese lover!"

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Ingredients Edit and Save

Original recipe makes 1 cheese ball Change Servings
  • PREP

    10 mins

    10 mins


  1. In a medium bowl, mix together the cream cheese and blue cheese. Blend in the celery, onion, hot pepper sauce, and cayenne pepper. Chill overnight, or until firm.
  2. Roll the chilled cheese mixture into a ball, and coat with pecans. Wrap in waxed paper, and refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2007

I made this for the Super Bowl and it was a major hit. I made a variation that worked out well. I combined all of the ingredients except the hot sauce. Then I divided it into four and added a different hot sauce, ranging from Roasted Garlic to INSANITY, to each one. I then made four mini balls. That way, I had a cheese ball for everyone's taste. If you do this, note that you will need more pecans. Maybe a cup. Also, make sure you keep track of which ball has which hot sauce. I labeled mine, both on the baggie in the fridge and on the platter.

Most Helpful Critical Review
Jan 01, 2008

Great Idea but needs more blue cheese flavor. I would probably double the blue cheese amount and then add additional spices. I expected it to have that blue cheese tang, which it didn't. The pecans were a nice touch. I mixed those in with the cheese ball as well. I would make this again but add more blue cheese.


41 Ratings

Jan 01, 2007

Since I didn't have any crackers handy, I decided to make a dip instead of a cheese ball. I used 6 oz. cream cheese and added a cup of sour cream. I also added a little extra of the celery and onion (maybe 1 tbsp. each?). If you like more blue cheese, you could add it. The "dip" was fantastic! Several asked for the recipe!

Jan 04, 2006

This is delicious. I wanted to make something interesting for Christmas and ended up making more for New Years. My children, who love blue cheese yet don't like onions, found it irresistable. I never had time to put pecans on it, did not matter. I also tried more spice on the second batch and found it just as appealing. TRY THIS for something new and delicious!

Apr 12, 2010

This was the second cheese ball I ever made and it was really good. I formed it into the shape of a baseball (for my son's birthday party) and used some pepperoni for the laces. I was a real "home run" with my guests. Man that was cheesy.

Jan 20, 2009

I thought this recipe was a little bland as written. I thought all of the flavors needed to be stronger. I could not taste the cayenne or hot sauce at all, so I increased to at least 1/4 tsp of cayenne and 10-15 drops of Cholula hot sauce. Next time, I would probably add 1-2 more TBS of celery and onion, too, for more texture.

Dec 24, 2008

I've made this twice in the last two weeks to rave reviews. I used 4 ounces of blue cheese (the Danish Rosenberg Mellow Blue kind)and I used red onion instead of cooking onion and added a few more dashes of Frank's Red Hot Sauce and a generous pinch of cayenne. I have used both chopped pecans and walnuts successfully.

Dec 16, 2004

I served this with fresh grapes and crackers. It was excellent and at the end of the evening there was nothing left. Since that evening friends have call to ask for the recipe. I would recommend this to anyone.


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  • Calories
  • 207 kcal
  • 10%
  • Carbohydrates
  • 2.7 g
  • < 1%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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