Jalapeño Popper Cheese Ball
This creamy and spicy jalapeño popper cheese ball is a perfect make-ahead appetizer for any gathering, bringing together flavors of cream cheese, sharp cheddar, smoky bacon, and crunchy nuts.
Ingredients
Cheese Ball Base
- 8 oz cream cheese, softened Leave at room temperature for easier mixing
- 1 cup sharp cheddar cheese, shredded For tang and melt
- 1/2 cup cooked crispy bacon, crumbled Cook until very crispy
- 1–2 pieces jalapeños, diced Remove seeds/membrane to lower heat
- 1/4 cup green onions, chopped
Coating
- 1/2 cup pecans or walnuts, chopped For coating
Seasoning
- to taste salt and pepper Add salt sparingly due to bacon
Instructions
Preparation
- Soften the cream cheese by leaving it at room temperature for about 30 minutes or microwaving in 5–7 second bursts until spreadable.
- In a large bowl, add the softened cream cheese and shredded cheddar. Mix until smooth and evenly combined.
- Fold in the crumbled bacon, diced jalapeños, and chopped green onions. Stir gently so the mixture stays chunky.
- Taste and season with salt and freshly cracked black pepper. Remember bacon is salty, so add salt sparingly.
- Using your hands or a spatula, form the mixture into a tight ball. Press and smooth the surface.
- Spread the chopped pecans or walnuts on a plate. Roll the cheese ball in the nuts until fully coated. Press nuts into the surface to adhere.
- Wrap the cheese ball tightly in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours, to firm up.
- Unwrap and serve chilled with crackers, sliced baguette, or crisp vegetables.
Notes
For a vegetarian option, omit bacon and add a teaspoon of smoked paprika or sun-dried tomatoes for flavor. Refrigerate tightly wrapped for up to 4–5 days or freeze for up to 1 month.