April's Roasted Red Pepper Cheese Ball

April's Roasted Red Pepper Cheese Ball

64 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
April May
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 24 servings



  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.

Share It

Reviews (64)

Rate This Recipe


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 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!

More Reviews

Similar Recipes

Easy Cheese Ball II

Easy Cheese Ball II

Herman Reunion Cheese Ball

Herman Reunion Cheese Ball

Aunt Phyllis' Magnificent Cheese Ball

Aunt Phyllis' Magnificent Cheese Ball

Hot Pepper Cheese Ball

Hot Pepper Cheese Ball

Party Cheese Ball

Party Cheese Ball

Kati Rose's Cheese Ball

Kati Rose's Cheese Ball


Amount Per Serving (24 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 1 g
  • < 1%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 128 mg
  • 5%

Based on a 2,000 calorie diet



previous recipe:

Easy Cheese Ball II


next recipe:

Atomic Cheese Ball