Jalapeño Popper Cheese Ball

 

• 2- 8 ounce packages of cream cheese; slightly softened
• 2 tablespoons of sour cream
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground pepper
• 2 cups shredded cheddar cheese (reserve 1/2 cup)
• 10 slices of crispy cooked chopped bacon (reserve half)
• 2 minced jalapeños (reserve half)
• 1/2 cup chopped green onions (reserve half)

 

1. Using a stand or hand mixer on medium speed, beat your cream cheese, sour cream, garlic powder, onion powder and black pepper until smooth and creamy.
2. Turn to low and mix in 1 1/2 cups of cheddar cheese, half of the chopped bacon, half of the minced jalapeño, and half of the chopped green onions.
3. Combine your reserved cheddar, bacon, jalapeños and green onions in a small zipper storage bag and store in the refrigerator.
4. Lay out a large piece of plastic wrap on a countertop. Spoon the cheese into a ball shape and bring up the sides of the plastic wrap to cover the cheese ball. Utilize the wrapping process to help shape the cheese into a ball.
5. Refrigerate the cheese ball overnight.
6. Remove the cheese ball about 20 minutes prior to serving. Spread your reserved cheddar, bacon, jalapeños and green onions on a cutting board or large plate. Unwrap the ball and roll in the reserved toppings.

Recipe courtesy of Small Town Woman