April’s Roasted Red Pepper Cheese Ball

April’s Roasted Red Pepper Cheese Ball 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.

Ingredients

Original recipe yields 24 servings

The ingredient list now reflects the servings specified

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) package finely shredded Cheddar cheese
1 teaspoon garlic powder
1 pinch cayenne pepper
1?½ teaspoons Worcestershire sauce
? cup jarred roasted red pepper, drained and chopped
½ cup chopped fresh parsley

Time Details

PREP :

COOK : 10 mins

TOTAL :

SERVING : 24

YIELD : 24 servings

Step 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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Per Serving: 105 calories; protein 3.8g; carbohydrates 1g; fat 9.6g; cholesterol 30.3mg; sodium 128.2mg.