Brilliant recipe! It was a definite hit and very more-ish. I made a couple of changes simply because of what was on hand - I grated Red Leicester cheese from the block and used light cream cheese. I also ended up only making half a recipe but it scaled down beautifully. I would recommend trying to grate the red pepper and onion - even though it turns the ingredients into a sort of mush they then blends into the cheese smoothly and evenly.
Brilliant recipe! It was a definite hit and very more-ish. I made a couple of changes simply because of what was on hand - I grated Red Leicester cheese from the block and used light cream cheese. I also ended up only making half a recipe but it scaled down beautifully. I would recommend trying to grate the red pepper and onion - even though it turns the ingredients into a sort of mush they then blends into the cheese smoothly and evenly.
I made this recipe ahead of time for a Christmas Eve appetizer. I didn't use an electric mixer just good old fashioned muscle power. It was such a huge hit that I have emailed it to several guests who asked for the recipe. Super easy and delish! I may add a dash of hot sauce or a whisper of chili powder or cayenne pepper next time for a little kick depending on the guest list. I halved the recipe and the ball was still large...great for making 2 or more balls and having plates in various locations. An instant classic.
I omitted the bell peppers and substituted seasoning salt. Great recipe thanks!
This is a PHENOMENAL recipe and soooo easy peasy! Brought to a party and everyone raved about it. I only review if I make the recipe as written - note you shouldn t review or critique if you haven t made it because that s not fair to the author. This one requires no adjustments. My only feedback is that it makes a really BIG cheese ball so you may want to half the recipe or make two of them.
The only change I make to this recipe is with the Worcestershire Sauce; to me it has a over-powering flavor so I use one teaspoon instead of two. I've been making this recipe since the 70's -- got it from an old Kraft recipe book which I still have!:-)
I have been making this cheese ball for years and the secret is to put some cayenne pepper in it (depending on how hot you want it). I usually put in a teaspoon. Every time I make it someone asks for the recipe!
Tasty but WHEW the blue cheese onion and garlic made it pungent. Don t eat this at a New Years party no one will kiss you at midnight.
I made it. It was amazing
made it and was tasteless.
