Recipe by April May
"A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsley."
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2 (8 ounce) packages
cream cheese, softened
1 (8 ounce) package
finely shredded Cheddar cheese
1 1/2 teaspoons
jarred roasted red pepper, drained and chopped
chopped fresh parsley
This was really a snap to put together. I know the recipe calls for chopping the red peppers and adding at the end, but to hide them from my children (who wouldn't eat this if they saw peppers) I dumped all the ingrediens (except parsley) in the food processor. The taste is wonderful, it reminded me of the pimento cheese spread thats so wonderful and costly... ALL my kids loved this and I can see this would be equally delicious rolled in chopped pecans. Thanks for a great recipe!
This was recipe is awful.
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.
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!
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.
This was a real hit at work, and it's great spread on a tortilla, rolled up and cut like pinwheels.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
April's Roasted Red Pepper Cheese Ball
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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