Jalapeño Popper Cheeseball
This Jalapeño Popper Cheeseball is a cold dip recipe made with a mix of cream cheese, cheddar, bacon, and jalapenos. It’s a make-ahead appetizer to serve with crackers, pretzels, and veggies.
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It’s a simple no-cook appetizer recipe that’s always a hit for game day snacks, party appetizers, easy dips, and crowd-pleasing appetizers for a party.
You may also enjoy my Everything Bagel Cheeseball or my Pecan Bacon Cheeseball for other flavor options.
How to Make Jalapeno Popper Cheeseball
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Start by dicing up those jalapenos. For milder heat, remove the seeds and ribs, but if you’re all about the spice, leave them in.
2. In a medium bowl, mix together the softened cream cheese, sour cream, and garlic powder until smooth. You can totally use an electric mixer to make this step easier.
3. Add in half of your shredded cheddar, half of the bacon, and half of your diced jalapenos. Stir it all together until it’s evenly combined.
4. Put on a gloves and shape the mixture into a ball and place it on a piece of parchment paper.
5. Pop the cheeseball into the fridge for about 15 minutes to help it hold its shape.
6. While the cheeseball is chilling, combine the remaining cheddar, bacon, and jalapenos in a small bowl.
7. Once the cheeseball has firmed up a bit, take it out and gently press the cheesy-bacon-jalapeno mixture all over the top and sides, making sure it’s completely coated.
8. Put the finished cheeseball back in the fridge for at least an hour to let all those flavors meld together.
Serve and Enjoy!
When you’re ready to serve, bring out some crackers, pretzels, or veggies.
Important Recipe Notes
- Make sure your cream cheese is fully softened for easier mixing and a smoother cheeseball.
- Adjust the spiciness by removing or keeping the seeds and ribs in your jalapenos.
- Chill the cheeseball before coating and serving to help it hold its shape and make slicing or scooping easier.
- You can prepare this cheeseball a day in advance. Just cover it tightly and keep it refrigerated until serving.
- Serve with crackers, pretzels, or fresh veggies for dipping. It’s also great as part of a larger appetizer spread.
- You can experiment with extra flavors, like green onions, a little smoked paprika, or different cheeses for a twist.
Jalapeno Popper Cheeseball
Ingredients
- 2 (8 oz) packages of cream cheese, softened
- 2 tbsp sour cream
- 1 tsp garlic powder
- 1 cup finely shredded sharp cheddar
- 2/3 cup bacon pieces
- 2 large jalapenos (or 3 medium), finely diced
Instructions
- Start by dicing up those jalapenos. For milder heat, remove the seeds and ribs, but if you're all about the spice, leave them in.
- In a medium bowl, mix together the softened cream cheese, sour cream, and garlic powder until smooth. You can totally use an electric mixer to make this step easier.
- Add in half of your shredded cheddar, half of the bacon, and half of your diced jalapenos. Stir it all together until it's evenly combined.
- Put on the gloves and shape the mixture into a ball, and place it on a piece of parchment paper. If it feels too soft, don’t worry, chilling will firm it up.
- Pop the cheeseball into the fridge for about 15 minutes to help it hold its shape.
- While the cheeseball is chilling, combine the remaining cheddar, bacon, and jalapenos in a small bowl.
- Once the cheeseball has firmed up a bit, take it out and gently press the cheesy-bacon-jalapeno mixture all over the top and sides, making sure it’s completely coated.
- Put the finished cheeseball back in the fridge for at least an hour to let all those flavors meld together.
