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Jalapeno Popper Cheese Ball

Ingredients

  • 2 8oz. packages cream cheese, slightly softened
  • 2 Tbsp. sour cream
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground black pepper
  • 1 cup shredded sharp cheddar cheese reserve 1/4 cup
  • 1 cup Pepper Jack Cheese reserve 1/4 cup
  • 12 slices Thick Cut bacon crispy cooked and chopped (reserve half)
  • 2 jalapenos minced (reserve half)
  • 4 green onions/chives chopped (reserve half)

Instructions

  • Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a handheld mixer on medium speed until smooth and creamy.
  • Change speed to LOW and mix in 1 1/2 cups of the shredded cheeses, half of the bacon, half of the minced jalapeno, and half of the chopped green onions.
  • Combine remaining ingredients in a small Ziploc bag and store in the fridge.
  • Spoon the cheese mixture into a ball shape on a large sheet on plastic wrap on a flat surface. Bring up sides of plastic wrap to cover cheese ball.
  • Use the plastic wrap to shape cheese into a ball.
  • Refrigerate overnight.
  • About 20 minutes before serving, remove the cheese ball from the fridge.
  • Spread reserved ingredients onto a large cutting board and unwrap the cheese ball.
  • Roll ball in the toppings until completely covered.
  • ENJOY!