Roasted Red Pepper Cheese Ball Recipes

Steps:

• Beat first 4 ingredients in medium bowl with mixer until blended. Add roasted peppers; mix just until blended.
• Shape into ball. Roll in nuts.
• Refrigerate 4 hours. Serve with crackers.

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

Steps:

• Combine cream cheese, butter, salt, pepper, cayenne, roasted red peppers, corn, and blue cheese in a mixing bowl. Stir together until evenly and thoroughly combined. Cover with plastic wrap and refrigerate until completely chilled, about 1 hour.
• Use a sorbet scoop or spoon to form tablespoon-sized balls of cheese mixture; place on a lined sheet pan. Cover and refrigerate until firm, about 1 hour. A perfect shape doesn't matter at this point since these will be rolled in the coatings to complete the process.
• Transfer chilled cheese balls into the coatings of your choice, such as almonds, chives, and bacon, and roll around to cover. Once coated, roll each briefly in your hands to achieve the final ball shape. Transfer to a plate or pan and keep chilled in the refrigerator until ready to serve.

Steps:

• In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce.
• 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.

Steps:

• In a food processor puree, red pepper, cream cheese, Worcestershire, garlic and pepper. Stir in shredded monterey jack and red pepper flakes.
• Chop parsley and make into a pile.
• Scoop out cheese mixture in as much of a ball shape as possible onto the parsley pile.
• Press parsley around the ball and form as you go.
• This cheese ball is very soft, don't over handle.
• Scoop up with pancake turner and place on a plate.
• Serve with crackers.