Ruth's Roquefort Cheese Ball

Ruth's Roquefort Cheese Ball

36 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m

“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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Adjust Servings

Original recipe yields 1 cheese ball



  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 (36)

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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.



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!



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!

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Amount Per Serving (8 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Cheese Ball I


next recipe:

Cheese Ball II