Jalapeno Popper Cheeseball
This dip is a creamy, savory blend of cream cheese, cheddar, bacon, and spicy jalapenos, rolled in a crispy bacon-cheddar topping. It's the perfect party appetizer with a kick of heat and loads of flavor!
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Ingredients
- 2 (8 oz) packages of cream cheese, softened
- 2 tbsp sour cream
- 1 tsp garlic powder
- 1 cup finely shredded sharp cheddar
- 2/3 cup bacon pieces
- 2 large jalapenos (or 3 medium), finely diced
Instructions
- Start by dicing up those jalapenos. If you’re a fan of milder heat, go ahead and remove the seeds and ribs, but if you're all about the spice, leave them in.
- In a medium bowl, mix together the softened cream cheese, sour cream, and garlic powder until smooth. You can totally use an electric mixer to make this step easier, especially if you forgot to let your cream cheese soften all the way (we’ve all been there).
- Add in half of your shredded cheddar, half of the bacon, and half of your diced jalapenos. Stir it all together until it's evenly combined and looking delicious.
- Now comes the fun part – forming the cheeseball! It’s easiest to do this with gloves on to keep everything neat. Shape the mixture into a ball and place it on a piece of parchment paper. If it feels too soft, don’t worry, chilling will firm it up.
- Pop the cheeseball into the fridge for about 15 minutes to help it hold its shape.
- While the cheeseball is chilling, combine the remaining cheddar, bacon, and jalapenos in a small bowl. Once the cheeseball has firmed up a bit, take it out and gently press the cheesy-bacon-jalapeno mixture all over the top and sides, making sure it’s completely coated. This gives it that extra layer of flavor and texture.
- Put the finished cheeseball back in the fridge for at least an hour to let all those flavors meld together. You can even make it the night before if you’re prepping ahead!
- When you’re ready to serve, bring out some crackers, pretzels, or veggies for dipping and let your guests dig in! Watch as the cheeseball disappears in no time.