This Jalapeno Popper Cheese Ball Recipe contains all your favorite jalapeno popper flavors like crisp smoked bacon, spicy minced jalapeno, sharp cheddar, and smooth cream cheese. The holiday season is quickly approaching and everyone should have a few great appetizer recipes.
I love a good cheese ball. I mean, let’s be honest, who doesn’t love it? There is something special about a hunk of soft creamy blended cheese with spicy jalapenos, crisp smoked bacon, and sweet chopped scallions. In a hurry? No problem, make it up to five days in advance but save the outer toppings for about twenty minutes before serving.
How do you make a Jalapeno Popper Cheese Ball Recipe?
First, using a stand or hand mixer on medium speed, beat your cream cheese, sour cream, garlic powder, onion powder, and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos, and green onions in a small zipper storage bag. Place in the refrigerator and store until your cheese ball chills.
Now lay out a large piece of plastic wrap on a countertop. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the ball overnight or for up to six days. I usually place it back in the coldest part of the fridge.
Remove the ball about twenty minutes before serving. Spread your reserved cheddar, bacon, jalapenos, and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings. Serve with assorted crackers, crostini, carrots, celery, pretzels, or apple slices.
Recipe notes and helpful tips
- Plan ahead and slightly soften your cream cheese. You want it soft enough to blend but not so soft that it is difficult to form your cheese ball.
- Use good quality cheddar cheese and grate it yourself. It has a much better flavor than the pre-shredded cheese.
- Remove the stems, seeds, and veins from your jalapeno using plastic gloves. Or, at the very least, be careful not to touch your eyes and wash your hands thoroughly afterward.
- Be sure to read my section on picking mild jalapenos.
- Make it at least one day in advance. This allows enough time for it to firm up.
- If your cheese ball is difficult to shape, try again after several hours of refrigeration and mold it while it is wrapped up.
- For best results, remove the cheese ball 20 minutes before serving and roll in the reserved topping.
How do you choose mild jalapenos?
With just a little understanding and patience, you can pick flavorful and mild jalapenos. Look for the young peppers that are smooth and green all over with no striations or blemishes. These young green peppers are milder. Stay away from peppers with white lines, flecks, and red ones, as these peppers are older and much hotter. Take your time picking the peppers.
Other delicious appetizers you will love!
Jalapeno Popper Cheese Ball
Ingredients
- 2 boxes 8 ounces cream cheese slightly softened
- 2 tablespoons sour cream
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fresh ground black pepper
- 2 cups shredded sharp cheddar cheese reserve ½ cup
- 10 slices crispy cooked bacon chopped reserve half
- 2 jalapenos minced reserve half
- ½ cup chopped green onions reserve half
Instructions
- Using a stand or hand mixer on medium speed, beat your cream cheese, sour cream, garlic powder, onion powder, and black pepper until smooth and creamy. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions. Combine your reserved cheddar, bacon, jalapenos, and green onions in a small zipper storage bag and store in the refrigerator.
- Lay out a large piece of plastic wrap on a countertop. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball. Refrigerate the cheese ball overnight.
- Remove the cheese ball about 20 minutes before serving. Spread your reserved cheddar, bacon, jalapenos, and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings.
Notes
- Plan ahead and slightly soften your cream cheese. You want it soft enough to blend but not so soft that it is difficult to form your cheese ball.
- Use good quality cheddar cheese and grate it yourself. It has a much better flavor than the pre-shredded cheese.
- Remove the stems, seeds, and veins from your jalapeno using plastic gloves. Or, at the very least, be careful not to touch your eyes and wash your hands thoroughly afterward.
- Be sure to read my section on picking mild jalapenos.
- Make it at least one day in advance. This allows enough time for it to really firm up.
- If your cheese ball is difficult to shape, try again after several hours of refrigeration and mold it while it is wrapped up.
- Remove the cheese ball 20 minutes before serving and roll in the reserved topping for best results.
Nutrition
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Robin
I made this today to take to thanksgiving dinner.. Everyone is spool excited to taste it!! Thank you so much for sharing this with us!
Beth Pierce
Thanks Robin! I hope you and your family have a fabulous Thanksgiving!
Dora
I made it last night and I put red onion in it with green onion looks good. Can’t try it on Thursday
Beth Pierce
I bet that red onion looks pretty!
Candy
How far in advance do you think I can make?
Beth Pierce
About 2 days at the most.
Bill Colter
You answered someone that asked how far in advance could she make it and you told her 2 days when the article says up to 5 days. Which is best or ok?
Beth Pierce
Follow the article Bill. Sometimes I have to answer these questions on the fly and I don’t always take the time to reread through my blog posts. Where as when I am doing the blog post I am referring to my notes etc.
Deb
Made today for the football game, absolutely delicious!!
Beth Pierce
Awesome! So glad that you liked it!!
Linda
We love making jalapeno poppers on the grill never thought of making it like this will be definitely making it for the holidays it looks so delicious
Beth Pierce
Thanks so much Linda! Enjoy! Happy holidays!
Linda
Well it was a big hit everyone loved it so much that there was barely any left at the end of the day thank you so much for sharing your recipe
Maranda Dunn
Is this recipe for 1 ball or 2
Beth Pierce
I large cheese ball. Happy Thanksgiving!
GAil
Does the bacon get soggy after it sits for a while?
Beth Pierce
I try to cook it real crispy to help with that but it does change texture a bit after several days. Although it is still delicious.
linda
If i want it a little less spicy, do you think I could substitute green chilies For the jalapenos?
Beth Pierce
Fresh or canned? If using canned I would drain them really well.
Amber H
Very good football food. Set up nicely and a big hit with the kids. I agree with some of the previous comments that next time I will at least double the jalapeno, but we like the spice. Might try smoking the jalapenos sometime and/or adding a little liquid smoke to try a different spin on it.
Charles J Wilder
We will be using spicier chilies. I will let you know how that works out.
Beth Pierce
Okay sound good! Enjoy!
tim shults
donot hav a blender.can I mix it any other way. like by hand
Beth Pierce
You can certainly try to mix it by hand. A mixer gets it good and creamy by whipping air in it making it easier to spread.
Sarah
I’ve got some green onion ranch dip that I made, so I’m using that in place of the plain sour cream. This looks so yummy!! Will be making this for our Christmas Eve festivities.
Beth Pierce
Thanks so much Sarah! Enjoy!
Debby
Do you remove the seeds f from the jalapenos?
Beth Pierce
Yes I do remove the seeds and the membranes. If you like it spicy leave them in. 😉