Jalapeno Popper Cheese Ball
This Jalapeno Popper Cheese Ball is one of my favorite appetizers for the holidays, game day, or anytime snacking. The creamy cheese, crispy bacon, and fresh jalapeños come together for a flavor combo that always gets rave reviews.
Dips and spreads are my favorite kind of appetizer because they always seem to pull everyone together around the table, chatting, laughing, and enjoying good food. That is exactly why I make them so often, whether I am hosting at home or bringing something to a friend’s get-together. Two of my most-requested are my dill pickle dip and my classic buffalo chicken dip, which my husband’s friends basically beg for any time they know I am coming.
Table of contents
I am pretty sure this will be the best cheese ball you have ever tried. The fun part is you can make it just how you like it. Want it spicy? Add more jalapeños. Prefer it mild? Go easy on the heat. You can mix and match cheeses, skip the bacon, or pile on your favorite toppings. Around the holidays, I sometimes add chopped cranberries or pistachios to make it extra festive, and if we are skipping the bacon, I just toss in more fresh herbs. No matter how I make it, this cheese ball is always a crow pleaser!
Why you will love this recipe
- Perfect for any gathering: I make this cheese ball for everything from holiday dinners to game day spreads, and it is always one of the first appetizers to go. It is simple, full of flavor, and perfect for sharing with friends and family.
- Easy to customize: I can make it as spicy or mild as I want, swap in different cheeses, or skip the bacon and add more herbs or nuts. It is an easy recipe to change based on what I have on hand or what my guests like.
- Crowd-pleasing flavor: The smooth cream cheese, sharp cheddar, salty bacon, and fresh jalapenos work so well together. The mix of creamy, crunchy, and a touch of heat makes it hard to resist.
- Simple to prepare ahead: I usually make the cheese ball the night before and let it chill in the fridge. The next day, all I have to do is roll it in the topping and set it out to serve.
What you will need
- Cream cheese: I use softened cream cheese so it blends smoothly with the other ingredients. It helps make the cheese ball rich and creamy.
- Sour cream: I like full-fat sour cream for its flavor and texture. It adds tang and keeps the mixture soft.
- Garlic powder: I add garlic powder for a savory taste that blends well.
- Onion powder: I use onion powder for a mild onion flavor without adding chunks.
- Black pepper: I add a pinch of black pepper.
- Kosher salt: I season with just enough salt to enhance the cheese and bacon.
- Sharp cheddar cheese: I shred cheddar, it adds a strong cheesy taste throughout.
- Crispy bacon: I chop cooked bacon into small pieces so there is a salty crunch in each scoop.
- Jalapeno peppers: I mince fresh jalapenos for a bit of heat and fresh flavor.
- Green onions: I chop green onions for color and a light onion taste.
How to make
1. Combine: I add the cream cheese, sour cream, garlic powder, onion powder, salt, and black pepper to a large bowl. Using my hand mixer or stand mixer, I mix on medium speed until the mixture is smooth and creamy.
2. Add partial ingredients: I turn the mixer to low and add one and a half cups of cheddar cheese, half of the bacon, half of the minced jalapeno, and half of the chopped green onions. I mix until everything is evenly combined, then place the remaining ingredients in a medium ziplock bag and store it in the refrigerator.
3. Shape and chill: I lay a large piece of plastic wrap on the counter and spoon the cream cheese mixture into the center, forming it into a ball. I wrap it tightly, shape it into a smooth ball, and refrigerate for 6 to 8 hours or overnight.
4. Finish and serve: I take the cheese ball out of the fridge about 20 to 30 minutes before serving. I spread the reserved topping mixture from the ziplock bag onto a large plate, unwrap the cheese ball, and roll it evenly in the toppings until fully coated. I serve it with crackers.
Expert tip
Chill overnight before coating
The secret to making the best cheese ball is to let it chill in the fridge overnight before adding the coating. This gives the flavors time to blend and makes the cheese ball firm, so it is much easier to roll in the toppings without making a mess. It is a small step, but it really helps the cheese ball look good and makes it easier to serve.
More tips to consider:
- I always let my cream cheese sit out until it is at room temperature. It mixes so much easier this way.
- If I am out of bacon, I just use bacon bits. They still add that smoky taste we love.
- I like to shred my own cheese. It tastes fresher and sticks better in the mix.
- I lay my plastic wrap in a crisscross pattern before rolling the cheese. It makes shaping the ball much easier.
- When I use nuts in the topping, I toast them in a skillet until golden, then let them cool on a paper towel. This adds extra crunch and flavor.
- I sometimes make the cheese ball a couple of days early. I just make sure to serve it within three days for the best taste.
Recipe variations:
- Make them mini: Alternatively, I make 12 small jalapeno poppers cheese balls about the size of a golf ball and chill them in a muffin pan before rolling and serving.
- Cranberry pistachio: I mix in chopped dried cranberries and shelled pistachios for a sweet and salty twist. It looks so pretty for Christmas or Thanksgiving.
- Buffalo chicken: I stir in shredded cooked chicken, a splash of buffalo sauce, and a bit of blue cheese. It is a favorite when we have friends over for game day.
- Ranch herb: I add a packet of ranch seasoning and lots of chopped fresh parsley and dill. This one always disappears fast at family BBQs.
- Sun-dried tomato basil: I mix in chopped sun-dried tomatoes and fresh basil. It is a fresh, bright flavor that goes perfectly with crackers or sliced baguette.
Serving suggestions
When I make this cheese ball for the holidays, it is always the first thing my family gathers around while the turkey or roast is still in the oven. I love putting it on the table with my cowboy caviar and some bacon wrapped shrimp so everyone can nibble while we finish cooking the main meal. It has become one of those little traditions where the kids sneak crackers topped with cheese ball before dinner even starts.
For birthday parties or backyard barbecues, I set it out next to a platter of jalapeño poppers and a big basket of spicy Korean chicken wings so everyone can grab a bite between games and chatting. On game day, I like to serve it with my air fryer pork belly bites and watch it disappear before halftime.
How to store leftovers:
- Store: I keep any leftover cheese ball in an airtight container in the fridge and it stays fresh for up to five days.
- Freeze: If we have some left after a few days, I wrap it tightly in plastic wrap, pop it in a freezer bag, and it will keep for up to three months.
- Thaw: I let it thaw overnight in the fridge and then serve it at room temperature so it is soft and easy to spread.
Frequently asked questions
If we are having kids or spice-sensitive friends over, I take out every seed and the membrane from the jalapeños before chopping. That is where most of the heat hides. Sometimes, I even swap one jalapeño for extra green onions so it still has that fresh bite without too much burn.
I always remind myself not to let the cheese ball sit out for more than two hours before tucking it back into the fridge. Even though some people say certain cheeses can last longer on the counter, this one is best kept cold for safety and freshness.
I always go for full-fat cream cheese because it makes the cheese ball extra creamy and rich. The reduced-fat kind just does not have the same smooth texture, and since this is usually for a special occasion, I like to go all in. I also make sure to set it out ahead of time so it softens, which means I am not fighting with the mixer later.
More easy appetizers:
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Jalapeno Popper Cheese Ball
Ingredients
- 2 boxes (8 ounces each) cream cheese slightly softened
- 1/4 cup sour cream
- 1 teaspoon garlic powder or less
- 1/2 teaspoon onion powder
- 1/4 teaspoon fresh ground black pepper
- 2 cups sharp cheddar cheese shredded
- 16 slices crispy cooked bacon chopped
- 2 jalapenos finely minced
- 1/2 cup green onions chopped
Instructions
- Add the cream cheese, sour cream, pepper, garlic powder, and onion powder to a medium bowl. Using a mixer beat on medium speed until smooth and creamy.
- Turn the speed to low and mix in 1 1/2 cups of cheddar cheese. After that add half of the chopped bacon, half of the minced jalapeno, and half of the chopped green onions.
- In a medium Ziploc bag combine the remaining cheddar cheese, bacon, jalapenos, and green onions, and store in the refrigerator.
- Layout a large piece of plastic wrap on the kitchen counter. Spoon the cream cheese mixture into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball.
- Shape the cheese into a ball and refrigerate it for 6-8 hours or better overnight.
- Remove the cheese ball about 20-30 minutes prior to serving.
- Spread the reserved mixture from the Ziploc bag on a large plate.
- Unwrap the ball and roll it evenly in the reserved toppings so it covers the whole surface.
- Serve with crackers.
Video
Notes
Chill overnight before coating
The secret to making the best cheese ball is to let it chill in the fridge overnight before adding the coating. This gives the flavors time to blend and makes the cheese ball firm, so it is much easier to roll in the toppings without making a mess. It is a small step, but it really helps the cheese ball look good and makes it easier to serve.More tips to consider:
- I always let my cream cheese sit out until it is at room temperature. It mixes so much easier this way.
- If I am out of bacon, I just use bacon bits. They still add that smoky taste we love.
- I like to shred my own cheese. It tastes fresher and sticks better in the mix.
- I lay my plastic wrap in a crisscross pattern before rolling the cheese. It makes shaping the ball much easier.
- When I use nuts in the topping, I toast them in a skillet until golden, then let them cool on a paper towel. This adds extra crunch and flavor.
- I sometimes make the cheese ball a couple of days early. I just make sure to serve it within three days for the best taste.