Go Back
alt=""

Bacon Jalapeno Popper Cheeseball

Yield: 1 Large cheeseball
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 12 ounces (340 g) cream cheese, softened
  • 1 cup (114 g) shredded sharp cheddar cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • 1 tablespoon dried parsley
  • Pinch of black pepper
  • ½ teaspoon Worcestershire sauce

For the outside:

  • 6-8 slices bacon, cooked until crisp and crumbled or chopped
  • ¼ cup chopped pecans, toasted
  • 1 jalapeno, seeds and membranes removed, finely diced

Instructions 

  • In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Sprinkle garlic powder, cumin, parsley, pepper and Worcestershire sauce over the cheese mixture and mix until thoroughly combined.
  • With lightly greased hands, pat the cheese mixture into a ball.
  • In a shallow dish, toss together the pecans, bacon and jalapeños. Roll the cheeseball into the mixture, pressing the pecans, bacon and jalapeño lightly into the the cheeseball as you go.
  • Place the cheeseball on a plate and refrigerate, covered lightly with saran wrap, until ready to serve.

Notes

Make Ahead: this cheeseball can be made and refrigerated, covered, for several days in advance.