April's Roasted Red Pepper Cheese Ball Recipe - Allrecipes.com
April's Roasted Red Pepper Cheese Ball Recipe
  • READY IN 10 mins

April's Roasted Red Pepper Cheese Ball

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    10 mins

    10 mins


  1. In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2005

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!

Most Helpful Critical Review
Feb 24, 2011

This was recipe is awful.

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.

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!

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.

Jan 04, 2007

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

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.

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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  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 128 mg
  • 5%

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

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