Bacon-jalapeño popper cheese balls – This super festive cheese ball recipe only takes 10 minutes and is loaded with flavor. Your guests will enjoy spreading these delicious appetizers on toast or crackers; they’re so easy to make. Make several batches of these cream cheese balls because they won’t last long on your table – a crowd-pleaser for the Holiday!
Photo credit: © Eatwell101.com
Ingredients list for the bacon jalapeño popper cheese balls recipe
- 16 oz (450g) cream cheese, softened
- 1 tablespoon mayonnaise
- 1/2 cup minced fresh chives
- 1 cup jalapeño, seeded and finely diced
- 2 cups finely crumbled bacon or more
- 1/2 cup sharp cheddar, shredded
- 1/2 medium red onion, thinly minced (optional)
- 1 teaspoon black pepper
- 1 teaspoon Cayenne pepper
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the bacon jalapeño popper cheese balls: In a large bowl, combine cream cheese, mayo, cheddar, jalapeño, 1/2 cup bacon, red onion, black pepper, and Cayenne. Mix well until fluffy. Set aside.
2. In a shallow plate, transfer the remaining 1 cup of crumbled bacon, then using a cookie scoop, scoop out one ball of cheese filling and toss it into the bacon crumbles. Continue until all cheese balls have been rolled in the bacon coating.
3. Refrigerate the cheese balls until ready to serve. Enjoy! ❤️
Photo credit: © Eatwell101.com
Best tips to make cheese balls
- Cover the cheese balls with parchment paper when refrigerating so they do not dry up.
- Skip the Cayenne if you feel Jalapeño is spicy enough.
- Add a few drops of Worcestershire sauce to the mix for a nice depth of flavor.
How to keep the cheese ball leftovers
Store the cheese balls in an airtight container in your refrigerator for up to 2 days.
More cheese ball recipes you might like
Photo credit: © Eatwell101.com
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Bacon Jalapeño Popper Cheese Balls
These super festive bacon jalapeño popper cheese balls make for a real crowd-pleasing appetizer!
Ingredients
- 16 oz (450g) cream cheese, softened
- 1 tablespoon mayonnaise
- 1/2 cup minced fresh chives
- 1 cup jalapeño, seeded and finely diced
- 2 cups finely crumbled bacon or more
- 1/2 cup sharp cheddar, shredded
- 1/2 medium red onion, thinly minced (optional)
- 1 teaspoon black pepper
- 1 teaspoon Cayenne pepper
Instructions
- In a large bowl, combine cream cheese, mayo, cheddar, jalapeño, 1/2 cup bacon, red onion, black pepper, and Cayenne. Mix well until fluffy. Set aside.
- In a shallow plate, transfer the remaining 1 cup of crumbled bacon, then using a cookie scoop, scoop out one ball of cheese filling and toss it into the bacon crumbles.
- Continue until all cheese balls have been rolled in the bacon coating.
- Refrigerate the cheese balls until ready to serve. Enjoy! ❤️
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
I figured once the crumbled bacon sat on the outside of the cheese ball it will soften so I cooked the bacon for the outside very crisp and then chopped it extremely fine. I suggest making a very small cheese ball as this is rich and really is better as a one-bite appetizer paired with sliced bagette or similar. I increased the mayo to make the consistency slightly creamier. Was well received by guests, but it is rich so don’t plan on too many per person.
They are super rich. I made mine into 2-21/2 inch balls. Made about 34.
They are very good. Serving them for Christmas..I am thinking these would be even better baked! Going to try very soon!
With all those tasty ingredients it can't help but be yummy. BUT I used a smoked bacon that was very salty and overwhelmed everything else. So I made it again, only using the half cup of bacon mixed in the other ingredients, and served it as a cheese spread. Delicious!!! Maybe a milder bacon would make a difference but I actually prefer the not-as-handled and less salty spread version. No matter what I'm so glad I stumbled on the recipe, thank you!
