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Jalapeno Popper Cheese Ball on a black plate with crackers.
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5 from 4 votes

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!
Prep Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: appetizer, gameday, jalapeno, party food
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