Jalapeno Popper Cheese Ball

Step 1

Cook the bacon until it is crispy. Place on a paper towel lined plate or on a cooling rack over a pan to drain and cool. Once cool, chop the bacon. Place half in an airtight container and refrigerate until later. Set the other half aside for now.

Step 2

Slice the green onions. Dice the jalapenos – be sure to remove the seeds unless you like it extra spicy. Place half of each together in an airtight container and store in the fridge.

Step 3

Use a hand mixer or a stand mixer to beat the cream cheese and sour cream together with the salt and garlic and onion powder until smooth.

Step 4

Add the jalapenos, bacon, and green onion we set aside as well as 1.5 cups of the cheddar cheese. Mix on low until just combined.

Step 5

Lay down some plastic wrap on your counter and spoon in the cheese ball mixture. Wrap it up, carefully forming it into a ball shape. Store in the refrigerator for at least 6 hours, preferably overnight.

Step 6

Remove the cheese ball from your refrigerator about 20 minutes before serving time.  Place the reserved bacon, cheddar cheese, and green onions in a single layer on a plate or cutting board. Unwrap the cheese ball and gently roll it into the toppings until it is covered.

Step 7

Serve with a butter or cheese knife and crackers.