Hot Pepper Cheese Ball

Hot Pepper Cheese Ball

32 Reviews 5 Pics
  • Prep

    1 h 5 m
  • Ready In

    1 h 10 m
Recipe by  Michelle

“This recipe became a favorite of mine about 2 years ago. I make it for every party I have and every party I go to. Serve with your favorite crackers.”

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Adjust Servings

Original recipe yields 8 to 10 servings



  1. In a large bowl, stir together cream cheese, Cheddar, sharp Cheddar and Pepper Jack cheeses, onion powder, garlic powder, mayonnaise, and Worcestershire sauce. Cover and refrigerate mixture 1 hour.
  2. Shape mixture into a ball. Roll ball in chopped pecans.

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Reviews (32)

Rate This Recipe


I've made this recipe quite a few times, and I've started adding about 3/4 of a can of chopped green chilis to the recipe. It adds a little bit of color and texture, and a little more 'kick' to the cheeseball!



I, as did several other "taste testers" did not think this was hot at all. I even used a cheese called Fiery Fiesta (has habenero peppers in it!) and all we could taste was worcestershire sauce and I even backed off on it! I only used 1/2 t. of the worcestershire sauce. If I tried it again I think I'd eliminate the worcestershire sauce, use hot sauce instead and use 3c pepper jack cheese instead of cheddar and ex-sharp cheddar.



An excellent cheese ball. And I don't normally get excited over cheese balls. Don't let the name scare you. It won't set you on fire. Just great flavor. I always get requests for the recipe. I toast almonds, and chop them fine for the outer layer. Another alternative is toasted sesame seeds on the outside. I always do for a Thanksgiving app. Travels well and can do the day b4.

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Amount Per Serving (9 total)

  • Calories
  • 351 cal
  • 18%
  • Fat
  • 32.7 g
  • 50%
  • Carbs
  • 4 g
  • 1%
  • Protein
  • 12.4 g
  • 25%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Yummy Cheese Ball


next recipe:

Grammy's Amazing Cheese Ball