Jalapeno Popper Cheeseball

Spicy, salty, savory. So GOOD!

Truth be told, I’ve never had a cheeseball before this. Most of them looked weird to me, so I never tried them. But I am a big dip fan! When I was challenged to make this, I figure it’s just a stiffer dip, so I could make it work.

The husband is a big spicy cheese fan, and I’m a big bacon fan. So I mashed them together to make a jalapeno popper stiff dip! A lot of recipes I saw called for ranch seasoning, but I knew I could make my own with better ingredients. I used homemade cream cheese, but it’ll work fine with store bought too.

This earned Devin’s stamp of approval! And for my first ever cheeseball, I though it was pretty good too!

Jalapeno Popper CheeseBall

Ingredients:

• 2 cups cream cheese, softened

• 2 cups shredded sharp cheddar, divided

• 2 jalapenos, minced

• 1/4 cup minced chives (around 5 chives)

• 6 slices of bacon, cooked, cooled, and crumbled

• 1 teaspoon dried parsley

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/4 teaspoon dried dill

• dash cayenne pepper

Instructions:

Save 1 cup of the shredded cheddar for later. In a medium bowl, combine everything else. Mix very well so that all the ingredients get all through the cream cheese.

Let cool in the fridge for about half an hour to an hour.

After it’s cooled a bit, it will be easier to roll into a ball. Roll your cream cheese mixture into a ball. On a rimmed plate, place the shredded cheddar you set aside. Roll the cream cheese ball in the cheddar. Put back in the fridge for at least half an hour. Pull out right before serving. Serve with crackers of your choice. Enjoy!