Easy Jalapeño Popper Cheese Ball (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup green onions, chopped (set aside half for topping)
02 -
2 jalapeños, minced (keep half of them for later)
03 -
10 slices applewood smoked bacon, cooked then chopped (split in half, save some for the end)
04 -
2 cups sharp cheddar cheese, shredded (hold back 1/2 cup for finishing touches)
05 -
1/4 teaspoon ground black pepper
06 -
1/2 teaspoon onion powder
07 -
3/4 teaspoon garlic powder
08 -
2 tablespoons sour cream
09 -
16 ounce cream cheese (2 blocks)
# Instructions:
01 -
Pull your cheesy ball out of the fridge around 20 minutes before you're ready to eat. Dump the topping leftovers on a plate. Peel off the plastic from the ball and roll it all over that crunchy mix until it's well covered. Tastes great with crackers or cut veggies.
02 -
Tuck your wrapped cheese ball into the fridge and let it hang out there overnight, or at least a good 8 hours to set up nice and firm.
03 -
Set a big square of plastic wrap on your counter. Plop the cheese mixture in the middle. Use the plastic to bunch everything together and mold it into a ball using your hands right through the wrap.
04 -
Grab that leftover cheddar, bacon, jalapeños, and green onions you saved. Toss them all in a small zip bag, shake it up so it’s mixed, and stash it in the fridge until you need it.
05 -
Gently stir in 1 1/2 cups of cheddar, half the bacon, half the jalapeños, and half the green onions. Get everything spread around, but don’t go wild mixing.
06 -
Beat the cream cheese, sour cream, garlic powder, onion powder, and black pepper in a big bowl using a hand mixer. Keep mixing until it’s nice and creamy with no lumps.
# Notes:
01 -
You can whip this up to 3 days before you want it
02 -
Take out jalapeño seeds and the white bits if you want it milder
03 -
Awesome at game nights, parties, or during the holidays