This Jalapeño Popper Cheese Ball is not just any cheese ball recipe; it's the perfect holiday appetizer that combines the flavors of a jalapeño popper into a convenient, shareable finger food.
The combination of cream cheese, cheddar cheese, bacon bits, and jalapeños makes for a savory appetizer that's bursting with flavor.
Whether you're hosting a Thanksgiving appetizer spread, a Christmas appetizer party, or a game day snack fest, this make-ahead appetizer is a surefire hit.
If you like this recipe but want a warm, dippable version, check out my Jalapeño Popper Dip recipe. If you need more appetizer ideas, try this Sausage Ball (No Bisquick) or Southerner Deviled Egg recipe.
Ingredients & Substitutions
Cream Cheese- The base of the cheese ball provides a creamy texture.
Sour Cream- Gives the cheese ball a smoother texture and makes it easier to eat.
Garlic Powder- Adds a slight garlic flavor. It's not strong, but you can omit it if you're not a fan.
Black Pepper- Adds a hint of spice.
Bacon- Crispy bacon bits add a smoky flavor. You can use turkey bacon as a substitute.
Cheddar Cheese- Gives that classic jalapeño popper flavor. You can also use pepper jack for extra heat.
Jalapeños- Fresh jalapeños provide a better flavor than pickled ones. Removing the seeds ensures the cheese ball isn't spicy.
Geen Onion- Adds a fresh, sharp taste.
Full ingredient list with quantities in the recipe card below
How to Make Jalapeño Popper Cheese Ball
- Cook the Bacon: Arrange the bacon in a single layer on a sheet pan. Bake for 12-15 minutes at 400°F or until crispy. Chop into bite-sized pieces.
- Mix the Base: Add the cream cheese, sour cream, garlic powder, and pepper to a large bowl. Using a stand or hand mixer, beat until smooth and creamy.
- Incorporate the Add-Ins: Mix in ¾ of the bacon, 1 cup of cheddar cheese, half the jalapeños, and half the green onions using a spatula.
- Prepare for Topping: Store the remaining cheddar cheese, bacon, jalapeños, and green onions in a plastic bag or small dish in the refrigerator for tomorrow.
- Shape the Cheese Ball: Lay out a large piece of plastic wrap on the countertop. Spoon the cheese mixture into the center and shape it into a ball by bringing up the sides of the plastic wrap to cover it completely. Mold it into a ball shape. Refrigerate overnight to let it firm up.
- Coat and Serve: About 20 minutes before serving, remove the cheese ball from the refrigerator. Spread the reserved cheddar cheese, bacon, jalapeños, and green onions on a cutting board or large plate. Unwrap the cheese ball and roll it in the reserved toppings until fully coated.
Tip
Make sure to let the cheese ball chill for at least a few hours or overnight to firm up properly. This step ensures it holds its shape when you roll it in the toppings.
Make sure the Bacon is extra crispy. If it's not, it will look strange on the cream cheese ball.
Finely chop the topping ingredients to make the jalapeño cheese ball look even better!
Common Questions
You can make this Cheese ball up to 2 days in advance. Just make sure it's well-wrapped.
Serve it with crackers, sliced baguette, or fresh veggies.
Jalapeño Popper Cheese Ball
Ingredients
- 8 oz cream cheese room temp
- 3 tablespoons sour cream
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ½ pound bacon cooked, chopped, divided ( super crispy, small pieces)
- 1 ¼ cup sharp cheddar cheese shredded
- 2 diced jalapeños deseeded
- 3 green onions sliced
Instructions
- Preheat your oven to 400°F. Arrange the bacon in a single layer on a sheet pan. Bake for 12-15 minutes, or until crispy. Transfer the bacon to a paper towel-lined plate to drain, patting off excess grease. Chop into bite-sized pieces.
- Add the cream cheese, sour cream, garlic powder, and pepper to a large bowl. Using a stand or hand mixer beat until smooth and creamy.
- Mix in ¾ of the bacon, 1 cup of cheese, half of the diced jalapeños, and half the green onions using a spatula.
- Place the remaining cheddar, bacon, jalapeños, and green onions in a plastic bag or small dish, and store them in the refrigerator for tomorrow.
- Lay a large piece of plastic wrap on the countertop. Spoon the cheese mixture into the center, then bring up the sides of the plastic wrap to cover it completely. Shape the mixture into a ball. Refrigerate the cheese ball overnight, or for at least 2 hours, to firm it up.
- About 20 minutes before serving, remove the cheese ball from the refrigerator. Spread the reserved cheddar, bacon, jalapeños, and green onions on a cutting board or large plate. Unwrap the cheese ball and roll it in the reserved toppings until fully coated.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!