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This easy and delicious jalapeño popper cheese ball is a show-stopping appetizer. It's cheesy, savory, spicy, creamy, and guaranteed to vanish!
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Why you'll love the jalapeño cheese ball
Whether you're a party planner or the last-minute type, this jalapeño popper cheese ball recipe is a breeze to make and serve. No special tools or skills are needed! Think of this tasty delight as the chilled version of my baked jalapeno popper dip. Here, you combine ingredients, refrigerate, roll in the coating, and serve.
Oh, and just wait! The smooth cream cheese, shredded cheddar, crispy bacon, and spicy bites make this appetizer an undeniable crowd-pleaser that always disappears. This ridiculously tasty appetizer pairs with any chips, pretzels, or bread and belongs at every party. It's flavorful and fun without the fuss!
Ingredients
- Cream Cheese: The creamy foundation of this recipe provides a luscious texture and a mild flavor that complements the boldness of the jalapeños.
- Sharp Cheddar Cheese: Infusing a rich and tangy dimension, sharp cheddar cheese adds depth to the cheese ball, enhancing its overall flavor profile.
- Fresh Jalapeños: These bring a vibrant burst of heat, weaving a spicy kick through every velvety bite.
- Bacon Bits: Crispy bacon bits contribute a savory crunch and smoky essence, which pairs so well with the spice of jalapeño poppers.
- Chives: Fresh chives lend a mild onion flavor and a pop of color, enhancing both the visual appeal and the overall freshness of the cheese ball.
- Garlic Powder: A subtle yet impactful addition for a savory note that seamlessly ties all the flavors together.
- Milk - Use this to adjust the consistency after mixing cheese ball ingredients.
- Salt and Pepper: Use these to balance the seasoning.
How to make a jalapeño popper cheese ball
Place cream cheese, cheddar cheese, bacon, jalapeños, chives, and garlic powder in a mixing bowl, reserving some for coating. Stir until smooth and well combined. Season the mixture with salt and pepper to taste. Add splashes of milk and stir to adjust the texture so that it's slightly creamy yet still cohesive.
Transfer the mixture to a piece of plastic wrap. Pull up the sides and wrap the mixture into a ball. Cover and refrigerate the cheese ball for one hour.
Combine the reserved cheese, bacon, and chives in a wide bowl. Remove the plastic wrap and roll the cheese ball in the mixture to coat the surface.
To serve, rest the cheese ball at room temperature for 30 minutes. Pair it with crackers, bread, crostini, pita chips, or pretzels. Store, cover, and refrigerate the cheese ball for up to 3 days.
Recipe tips
- Avoid touching your face while working with jalapeño peppers, and ensure you thoroughly wash your hands and cutting surfaces afterward. For added protection, consider using nitrile gloves.
- Add small amounts of Serrano peppers for an extra kick.
- Make it vegetarian by simply omitting the bacon.
- Use extra sharp white cheddar cheese for a white, sharper-flavored jalapeño cheese ball.
- Experiment with different coatings, such as toasted panko or finely chopped nuts, for added texture.
- To make ahead, follow the recipe up to step 5, cover and refrigerate the cheese ball until 30 minutes before serving, and resume the recipe instructions.
More party food recipes
- Hot Crab Dip
- Pulled Pork Nachos
- Pimento Cheese
- Totchos
- Cheesy Pull-Apart Bread
- Seven Layer Dip
- Guacamole Dip Recipe
- Honey Hot Wings
📖 Recipe
Jalapeño Popper Cheese Ball Recipe
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When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
Ingredients
- 8 ounces Cream Cheese, softened
- 8 ounces Shredded Cheddar Cheese, (about 2 cups)
- 4 strips Bacon, crumbled (⅓ cup)
- 1-2 Jalapeño Pepper, seeds removed and finely diced
- 2 Tablespoons Fresh Chives or Green Onion, chopped
- ½ teaspoon Garlic Powder
- 1 Tablespoon Milk, as needed
- Salt and Pepper, to taste
Instructions
Before staring the recipe, assess the spiciness of your jalapeños. To manage the heat level, incorporate them gradually.
- Set aside 2 tablespoons CHEDDAR CHEESE, 1 tablespoon BACON, and a sprinkle of CHIVES for the final coating.
- Place CREAM CHEESE, remaining CHEDDAR CHEESE, BACON, JALAPENOS, CHIVES, and GARLIC POWDER in a mixing bowl. Stir until smooth and well-combined.
- Add splashes of MILK and stir to adjust the texture so that it's slightly creamy, yet still cohesive.
- Season the mixture with SALT and PEPPER to taste.
- Transfer the cheese ball mixture to a piece of plastic wrap. Pull up the sides and wrap it into a ball shape.
- Refrigerate the cheese ball for one hour.
- To prepare for serving, combine the reserved cheese, bacon, and chives in a wide bowl.
- Remove the plastic wrap and roll the cheese ball in the mixture to coat the surface.
- To serve, rest the cheese ball at room temperature for 30 minutes. Pair it with crackers, bread, crostini, pita chips, or pretzels.
- To store, cover and refrigerate the cheese ball up to 3 days.
Recipe Notes
- Visit the blog post above for step-by-step photos.
- Avoid touching your face while working with jalapeño peppers and ensure you thoroughly wash your hands and cutting surfaces afterward. For added protection, consider using nitrile gloves.
- Add small amounts of Serrano peppers for an extra kick.
- Make it vegetarian by simply omitting the bacon.
- Use extra sharp white cheddar cheese for a white, sharper-flavored jalapeno cheese ball.
- Experiment with different coatings, such as toasted panko or finely chopped nuts, for added texture.
- To make ahead, follow the recipe up to step 5, cover and refrigerate the cheese ball until 30 minutes before serving, and resume the recipe instructions.
Equipment
- plastic wrap
JB says
You are not kidding when you say this is the appetizer that vanishes! You're also not kidding when you talk about how easy it is. This BEST EVER cheese ball will be my go to appetizer for every party going forward. Ridiculously easy and ridiculously tasty. Thanks!!!