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Bacon jalapeño popper cheese balls – These super festive bacon jalapeño popper cheese balls only take 10 minutes and are loaded with flavor. Your guests will enjoy spreading these delicious appetizers on toast or crackers, and they’re so easy to make. Make several batches of these cream cheese balls because they won’t last long on your table – definitely a crowd-pleaser for the Holiday!
Photo credit: © Eatwell101.com
Ingredients list for the bacon jalapeño popper cheese balls
- 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
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 crumbled bacon, then using a cookie scoop, scoop out one ball of cheese filling and toss into the bacon crumbles. Continue until all cheese balls have been rolled in the bacon coating.
3. Refrigerate the bacon jalapeño popper cheese balls until ready to serve. Enjoy!
Photo credit: © Eatwell101.com
Leave a Reply
Elle
2022-04-13 10:16:14
I am thinking these would be even better baked! Going to try very soon!
Leigh
2021-04-07 17:44:15
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!
