Jalapeno Popper Cheeseball

Yield: 10 servings


  • 2 packages (8 oz. each) cream cheese, softened to room temperature
  • 2 tbsp sour cream
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 cups shredded cheddar cheese, divided
  • 10 slices bacon, cooked crispy. divided
  • 2 jalapenos, minced, divided
  • 1/2 cup chopped green onions, divided
  • Crackers


  1. Beat the first 5 ingredients in a stand mixer until smooth.  Add in 1 1/2 cups cheddar cheese, and half of the bacon, jalapenos, and green onions.  Mix together well.
  2. Mix together the remaining cheddar, bacon, jalapenos, and green onions.  Cover and store in an airtight container.
  3. Lay a large sheet of plastic wrap on the countertop.  Transfer the cheese mixture to the plastic wrap and form into a ball using the sides of the plastic to keep your hands clean.
  4. Wrap the cheeseball tightly in plastic wrap and refrigerate until ready to serve.
  5. About 20-30 minutes before serving, remove the cheeseball from the plastic wrap.  Roll it in the reserved cheddar, bacon, jalapeno, and green onion mixture to coat the outside.
  6. Serve with crackers.
Adapted from Small Town Woman.