Bacon Jalapeño Popper Cheese Ball (Print Version)
# Ingredients:
→ Main Ingredients
01 -
16 ounce cream cheese (2 boxes)
02 -
2 tablespoons sour cream
03 -
3/4 teaspoon garlic powder
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1/2 teaspoon onion powder
05 -
1/4 teaspoon ground black pepper
06 -
2 cups sharp cheddar cheese, shredded (save 1/2 cup for later)
07 -
10 slices applewood smoked bacon, cooked and chopped (save half for later)
08 -
2 jalapeños, minced (save half for later)
09 -
1/2 cup green onions, chopped (save half for later)
# Instructions:
01 -
In a large bowl, beat the cream cheese, sour cream, garlic powder, onion powder, and black pepper with a hand mixer until everything is smooth and creamy.
02 -
Fold in 1½ cups of the shredded cheddar cheese, half of the cooked bacon pieces, half of the minced jalapeños, and half of the chopped green onions. Mix gently until everything is evenly distributed.
03 -
Take your reserved toppings - the remaining ½ cup cheddar cheese, the other half of the bacon, jalapeños, and green onions - and combine them in a small zip-top bag. Shake it up until everything's mixed, then store in the refrigerator.
04 -
Lay out a large piece of plastic wrap on your counter. Spoon the cheese mixture onto the center of the plastic wrap, then bring the edges up and around to cover the mixture completely. Use your hands to shape it into a ball through the plastic.
05 -
Place the wrapped cheese ball in the refrigerator and let it firm up overnight, or for at least 8 hours.
06 -
About 20 minutes before serving, take your cheese ball out of the fridge to soften slightly. Spread your reserved topping mixture on a flat plate, unwrap the cheese ball, and roll it in the toppings until it's completely coated on all sides. Serve with crackers or vegetables for dipping.
# Notes:
01 -
Can be made up to 3 days ahead
02 -
For less heat, remove seeds and membranes from jalapeños
03 -
Perfect for parties, game day, or holiday gatherings