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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Darlene Mitchell
Must try looks delicious.
Beth Pierce
Thanks Darlene! Enjoy!
Maria B,
Hi Beth I was recently diagnosed with Celiac Disease, also have GERD and Diabetes, are the ingredients in cheese ok? I love cheese balls
Beth Pierce
I am not sure. You may want to check with your doctor’s office.
Robin
We made this tonight for our Christmas party tomorrow. I tasted it before putting it in the fridge and it was so good! I can’t wait to eat it tomorrow! Thanks for the great recipe.
Beth Pierce
You are most welcome Robin! Merry Christmas!
Misty
You said refrigerate overnight bit curious exactly how many hours does it need? If I put it in for 8 hrs will thay be enough???
Beth Pierce
I think that should be enough. Try to put it back in the coldest part of the fridge.
Diana
I dont like spicy food..do I need to use the jalapenos?
Beth Pierce
You don’t have to but it really is mild. I think I even have a section in that post on picking mild jalapenos.
Mary
I am going to try making this for Christmas but I am thinking I might roast the Jalapeños first. Has anyone else had this thought? I’m trying to decide between roasting them whole or roasting them after chopping them.
James and pam
Going to make this today on our 32 wedding Anniversary looks awesome
Beth Pierce
Thanks James and Pam! I sure hope you like it and happy anniversary!
Constance Krestian
Made it today for Thanksgiving turned out great. Saved a lot of money instead of buying store made and it was easy.
Beth Pierce
Thanks so much Constance! So glad that you liked it!!
Jason Webster
Awesome recipe Beth. I’ve tried it multiple ways ofcourse your way first. Also with jalapenos that were wrapped in foil and baked for 40 minutes at 350°F. I’ve found that I really love using 2 jalapenos that are fresh 1 large and 1 small, plus 2 jalapenos that are softened being also 1 large and 1 small.
Thank you for sharing this wonderfully delicious cheese ball.
Beth Pierce
Thanks Jason! I love experimenting with recipes too. I hope you have a wonderful Thanksgiving.
Roger Williamson
I made this tonight for appetizer tomorrow at our Thanksgiving feast and Dallas Cowboys football game that follows! Based on the taste tonight as I finished it, I know it will be a huge hit tomorrow! Thanks for the recipe! Happy Thanksgiving!
Beth Pierce
So glad that you liked it. We love it too! The pleasure is all mine. Have a fabulous Thanksgiving!
Cassidy LaDuke
Just made this tonight for tomorrow’s festivities. Couldn’t help myself but to try it before I rolled it into a ball to put away. It’s fantastic, can’t wait to share this with my family!
Beth Pierce
Awesome! So glad to hear that you like it! I hope you have a wonderful Thanksgiving!