Jalapeño Popper Cheese Ball

The most EPIC Jalapeño Popper Cheese Ball ever! Packed with crispy bacon, jalapenos, grated cheese, cream cheese and sour cream!

5 from 3 votes

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Course: Appetizer, Snacks

Cuisine: Mexican

Prep Time: 10

Chilling Time: 30

Total Time: 40

Servings: serves

Calories: 100kcal

Cost: $10

TIP: Reserve a small amount of bacon, cheese and jalapenos for sprinkling on top.
In a mixing bowl, combine the cream cheese, sour cream, crispy bacon, grated cheese, chopped jalapeños, spring onions, garlic powder, onion powder, dried parsley and dill and Tabasco (if using).
If using a Thermomix - grate the cheese for 10 seconds on Speed 8. Add the remaining ingredients and mix for 10 seconds on Reverse, Speed 4, or until combined.
Place the mixture onto a sheet of plastic wrap and wrap tightly to form a ball.
Chill in the fridge for 30 minutes.
Place the reserved bacon, jalapeños and cheese onto a plate.
Roll the cheese ball into the mixture to coat.
Serve with your choice of crackers, corn chips, veggie sticks.

RECIPE NOTES & TIPS

Cream cheese - make sure that your cream cheese is softened to room temperature to make it easier to mix with other ingredients.
Bacon - ensure your cooked bacon is completely cold before adding it to the cream cheese, otherwise it will start to melt the cream cheese and cheese.
To add extra spicy heat - increase the amount of jalapeños or add an extra dash of Tabasco to the filling.
For a vegetarian option - replace the bacon with diced red capsicum or simply omit it.
Storage - store the cheeseball in an airtight container in the fridge for up to 3 days. This recipe is not suitable to freeze.
Jalapeño Popper Cheese Ball is best served at room temperature to soften it and fully develop all of the creamy herb and savoury flavours.