This Jalapeno Popper Cheese Ball is loaded with cream cheese, cheddar cheese, diced jalapeños, crispy bacon, all rolled in a crunchy pecan coating, making it the perfect appetizer for holiday get togethers, game day or any party!
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Best Bacon Jalapeño Cheese Ball
I don’t know about you but I love having a go-to, easy appetizers that I know are always going to be a hit at any get-together. Like this cowboy caviar and this layered taco dip and this popular rotel dip, this jalapeño popper cheese ball is one of those favorites.
Like this bacon cheese ball, I love that it can also be made ahead 4 or 5 days in advance and then just roll in the nuts mixture just before serving so they don’t get soggy.
If you love jalapeños, be sure to try these jalapeño popper pinwheels with puff pastries and these jalapeno popper wonton cups! They are both SO good!
Jalapeno Cheese Ball Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Cream Cheese – at room temperature. You can let it sit out for 20-30 minutes on the counter. I use ⅓ less fat cream cheese but use full fat too. Use plain cream cheese and not the whipped cream cheese for best results.
- Sharp Cheddar Cheese – shredded. You can swap the cheddar cheese for another favorite like Colby Jack, Monterey Jack or even pepper jack cheese.
- Bacon – Cook your own bacon on the stove, in the oven, or in the microwave. You can also used boxed pre-cooked that is crisped up in the microwave.
- Jalapeños – diced with the seeds and membranes removed. You can control the heat by adjusting the amount of seeds you add into it.
- Sour Cream – You can also use light sour cream or regular.
- Garlic Powder & Onion Powder – perfect flavor addition!
- Salt and Pepper – to taste
- Green Onions – I use the green parts only but you can add some of the white if you’d like more onion flavors.
- Pecans – chopped for a crunchy coating. Feel free to swap this with sliced almonds or chopped walnuts .
Variations
Make it spicier! Leave in some of the jalapeno seeds or add a dash of cayenne pepper for an extra kick.
Make them into cheese ball bites by scooping a tablespoon or so and rolling into individual balls then roll in the chopped nuts. You can place a pretzel stick into each one or serve with toothpicks.
How to Make this Bacon Jalapeno Popper Cheese Ball
Step 1: In a large mixing bowl, add the softened cream cheese and stir it to soften.
Step 2: Add ⅔ of the shredded cheese, ⅔ of the diced jalapeno, half of the chopped bacon, the sour cream, garlic powder, onion powder salt and pepper. Mix it all together until well combined.
Step 3: Shape the cream cheese mixture into a ball and place it on plastic wrap and then wrap it tightly.
Step 4: Place the cheese ball in the refrigerator to chill for at least 4 hours or overnight.
Step 5: When ready to serve, mix the remaining jalapeños, bacon crumbles, cheese, green onions, and pecans together in a bowl. Remove the cheese ball from the plastic wrap and roll it in this mixture to coat it completely
Serve with your favorite crackers or veggies and enjoy!
Tips
- For best flavor, let the cheese ball chill overnight for the flavors to meld together.
- Freshly grated cheese is the best in my opinion. Use can use pre-shredded cheeses have an anti-caking agent that keeps it from being as creamy.
- Use a stand or hand mixer on medium speed to blend the ingredients until smooth instead of stirring by hand.
- Be sure the cream cheese is at room temperature so it is smooth and creamy and blends easier.
How to Store Leftovers
If you have any leftovers, store in the refrigerator in an airtight container for up to 4-5 days.
Can you freeze cheese balls?
Although it’s best served fresh, you can freeze the cheese ball before rolling it in the toppings. Wrap it tightly in plastic wrap and then a layer of aluminum foil and place it in a freezer bag or freezer safe container for up to 1 month. Thaw in the refrigerator before adding the outside coating.
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Jalapeno Popper Cheese Ball
Ingredients
- 16 ounces cream cheese softened to room temperature
- 2 cups shredded sharp cheddar cheese divided
- 3 jalapeños seeds and membranes removed, diced, divided
- 8 slices of bacon cooked, crumbled, divided
- 3 tablespoons sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ¼ cup green onions sliced
- ½ cup pecans chopped fine
Instructions
- In a large mixing bowl, add the softened cream cheese and stir it to soften.16 ounces cream cheese
- Add ⅔ of the shredded cheese, ⅔ of the diced jalapeno, half of the chopped bacon, the sour cream, garlic powder, onion powder salt and pepper. Mix it all together until well combined.2 cups shredded sharp cheddar cheese, 3 jalapeños, 8 slices of bacon, 3 tablespoons sour cream, ½ teaspoon garlic powder, ½ teaspoon onion powder, Salt and pepper to taste
- Shape the cream cheese mixture into a ball and place it on plastic wrap and then wrap it tightly.
- Place the cheese ball in the refrigerator to chill for at least 4 hours or overnight.
- When ready to serve, mix the remaining jalapeños, bacon crumbles, cheese, green onions, and pecans together in a bowl. Remove the cheese ball from the plastic wrap and roll it in this mixture to coat it completely¼ cup green onions, ½ cup pecans
- Serve with your favorite crackers or veggies and enjoy!
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Carrie
Gonna try this for Christmas looks yummy and refreshing.
Frankie Jo Massey
This is a great recipe. I did one with nuts and one without. You know just in case. :–)
Sherri
Oh wonderful!! I am so glad you enjoyed it!