Jalapeno Popper Cheese Ball

This Jalapeno Popper Cheese ball is a great way to put some punch into the standard cheese ball. If you like jalapeno poppers, you’ll love this!

Jalapeno Popper Cheese Ball on a black plate with crackers.

Why This Recipe Works

Everyone loves a good cheese ball appetizer!

This jalapeno popper cheese ball recipe could be one of the best cheese balls I have ever eaten.

The cheese ball itself could stand on its own, but when you add that bacon, cheddar, jalapeno, and green onion, suffice it to say that it takes a cheese ball to the next level.

When I was younger, I thought the only place you could get cheese balls was at the mall during holiday seasons from a Hickory Farms kiosk.

When we started this food and recipe journey, I found this was absolutely false. I also discovered how easy and fresher tasting it was when prepared at home. This one is no different.

Not gonna lie, I ate on this until it was gone. Each bit you grab has got flavor in it.

When preparing ours, we removed the seeds and ribs from the jalapenos, but if you want the HEAT, leave the ribs and some seeds.

Some more of our favorite appetizer recipes to make is artichoke dip, firecracker chicken meatballs, phyllo cups with brie and pepper jelly, spinach artichoke cups, and smoked chicken wings.

Jalapeno popper cheese ball with crackers on a dark plate.

The saltiness from the bacon and the sweet heat of the jalapeno went perfectly with the cool cream cheese. The onions added a nice touch to an already full-flavored bite. The sharp cheddar cheese brought it home with its own richness and earthiness.

It’s perfect for any gathering you might be having. Game day, company over … it doesn’t matter. It spreads easily across your choice of cracker and delivers flavor in every bite.

If you want to keep it keto, you can serve it with various vegetables instead of crackers.

Either way, it’s going to be good. What’s really surprising is how easy it is to throw together.

Recipe Ingredients

  • Bacon – A one pound package of regular sliced bacon is used in the recipe. We don’t recommend thick cut bacon.
  • Cream Cheese – Regular full fat cream cheese softened, but you can use low fat.
  • Cheddar Cheese – We use sharp cheddar cheese for the best flavor, but you can also use regular or pepper jack cheese.
    Grate the cheese yourself for the best flavor and results. Don’t use the bagged pre-shredded cheese. It’s coated in cellulose.
  • Sour Cream – Regular full fat or low fat sour cream works fine.
  • Jalapenos – Pick bright green jalapenos without any striations on them. Striations on jalapenos are like stretch marks as they age, they will be much hotter.
  • Seasonings – Green onions, onion powder, garlic powder, and black pepper.
  • Coating – You will be using half of the bacon and jalapenos plus part of the cheddar cheese and chives (or additional diced green onions).

How To Make a Jalapeno Popper Cheese Ball

For best results, it’s best to make the cheese ball a day ahead and give it time to set up in the refrigerator overnight. The next day you can make the topping and apply it to the cheese ball to keep all the ingredients fresh.

In a skillet, cook ten pieces of bacon, then chop them into small pieces.

Jalapeno popper cheese ball ingredients in a glass bowl.

With a stand or hand mixer, beat the cream cheese, sour cream, garlic powder, onion powder, and black pepper on medium speed until smooth.

Softened cream cheese in a glass bowl surrounded by shredded cheddar cheese, chopped jalapenos, diced green onions, and chopped bacon.

Add 1 1/2 cups of shredded cheddar cheese and chopped green onion. Add half of the bacon and jalapenos and mix on low until combined with the cream cheese mixture.

Place unused ingredients in the refrigerator to reserve for the topping.

Jalapeno popper cheese ball with out the topping in a sheet of plastic wrap.

Lay out 1 to 2 large sheets of plastic wrap and spoon the cheese mixture into a ball shape on top of it. Pull the sheet of plastic wrap around the ball and shape the cheese into a tight ball.

Place in refrigerator overnight.

The next day remove the cheese ball and the reserved ingredients.

Combine the reserved bacon, shredded cheese, jalapenos, and chives in a bowl and place spread it out on a large plate or serving dish.

Jalapeno popper cheese ball lying on top of the toppings on a dark plate.

Unwrap the cheese ball and place it into the topping mix. Roll the ball around so the topping adheres well to the cheese ball.

Gather the remaining bits and pieces and add them as well.

Jalapeno popper cheese ball with bacon and jalapenos rolled onto the surface surrounded by crackers on a dark plate.

What To Serve With This Cheeseball

Serve this jalapeño popper cheese ball with a cheese spreading knife. If your guests try to dip a cracker into the ball the cracker will definitely break.

  • Crackers of your choice.
  • Keep it low carb/ keto and serve sliced vegetables like celery sticks, carrots, bell peppers, cucumbers, etc.
  • Pita chips, bagel chips, or pretzels.

Tips

  • Let the cream cheese get to room temperature before beating. This will produce a smooth and creamy consistency.
  • Wear gloves when removing the jalapeno seeds and veins. You’ll thank us later!
  • Cook the bacon crispy as it will soften up in the cheese ball.
  • You can use additional green onion (tops only) instead of chives.
  • Be sure to chill the cheese ball before adding the coating.
  • This cheese ball is best served chilled from the refrigerator.

FAQs

Can I make this cheese ball ahead?

Absolutely! This jalapeno popper cheese ball is best made at least 24 hours ahead to allow the flavors to combine.
Make the cheese ball (without the coating), wrap it tightly with plastic wrap and refrigerate for up to 5 days. Coat it with the toppings when ready to serve. I highly recommend warming the bacon bits to crisp them up before coating the cheese ball.

Storing

Store leftovers wrapped tightly with plastic wrap in the fridge for up to 5 days. Just note that the bacon will get soft as it sits.

Freezing

Wrap the cheese ball (without coating) tightly with plastic wrap, place it in a freezer safe bag and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Other Delicious Appetizers

Jalapeno Popper Cheese Ball on a black plate with crackers.

Jalapeno Popper Cheese Ball Recipe

This Jalapeno Popper Cheese ball is a great way to put some punch into the standard cheese ball. If you like jalapeno poppers, you'll love this!
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: appetizer, gameday, jalapeno, party food
Prep Time: 15 minutes
Servings: 12
Calories: 288kcal
Author: Brad Harris

Ingredients
 

  • 16 oz Cream cheese
  • 10 slices Bacon cooked and chopped, divided
  • 2 cup Sharp cheddar cheese grated
  • 2 tbsp Sour cream
  • 2 Jalapenos diced fine, divided
  • 1/4 cup Green onions diced, green part only
  • 1/4 cup Chives diced fine
  • 1/2 tsp Onion powder
  • 3/4 tsp Garlic powder
  • 1/4 tsp Black pepper freshly ground

Instructions

  • In a skillet cook 10 pieces of bacon then chop into small pieces.
    10 slices Bacon
  • With a stand or hand mixer beat the cream cheese, sour cream, onion and garlic powder, and black pepper on medium until smooth.
    16 oz Cream cheese, 2 tbsp Sour cream, 1/2 tsp Onion powder, 3/4 tsp Garlic powder, 1/4 tsp Black pepper
  • Add 1 1/2 cups of shredded cheddar cheese and chopped green onion.
    2 cup Sharp cheddar cheese, 1/4 cup Green onions
  • Add half of the the bacon and jalapenos and mix on low until combined with the cream cheese mixture.
    2 Jalapenos
  • Place unused ingredients in the refrigerator to reserve for the topping.
  • Lay out 1 to 2 large sheets of plastic wrap and spoon the cheese into a ball shape on top of it. Pull the sheet of plastic wrap around the ball and shape the cheese into a tight ball.
  • Place in refrigerator overnight.
  • The next day remove the cheese ball and the reserved ingredients.
  • Combine the reserved bacon, shredded cheese, jalapenos, and chives in a bowl and place spread out in a large plate or serving dish.
    1/4 cup Chives
  • Unwrap the cheese ball in the plastic wrap and place it into the topping mix. Roll the ball around so the topping adheres well the the cheese ball. Gather remaining bits and pieces and add them as well.
  • Add your preferred crackers and/or vegetables and serve!

Notes

  • Let the cream cheese get to room temperature before beating. This will produce a smoother consistency.
  • Wear gloves when removing the jalapeno seeds and veins. You’ll thank us later!
  • Cook the bacon crispy as it will soften up in the cheese ball.
  • You can use additional green onion (tops only) in place of chives.
  • This cheese ball is best served chilled from the refrigerator.
Make Ahead – Make the cheese ball (without the coating), wrap it tightly with plastic wrap and refrigerate for up to 5 days. Coat it with the toppings when ready to serve. I highly recommend warming the bacon bits to crisp them up before coating the cheese ball.
Storing – Wrap it tightly with plastic wrap and refrigerate for up to 5 days. Just note that the bacon will get soft as it sits.
Freezing – Wrap the cheese ball (without coating) tightly with plastic wrap, place it in a freezer safe bag and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 3g | Protein: 9g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 362mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 798IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 1mg

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