This post may contain affiliate links. Please read our disclosure policy.
This jalapeño cheese ball loaded with bacon, jalapeños, onions, and sharp cheddar is creamy, savory, and the ultimate crowd-pleaser.
If you love easy appetizers like this one, try my taco dip, jalapeño poppers, and queso blanco.
As a lover of all chips and dips, you might be surprised to know that I was well into my adult years before I tried a cheese ball for the first time, but once I did, I was instantly hooked. Creamy and indulgent cream cheese mixed with bold fillings like bacon, cheese, red onion, green onion, and spicy jalapeños. What’s not to love?
Here’s why this recipe is great:
- Perfect for large gatherings. This jalapeño cheese ball will undoubtedly be a crowd favorite for potlucks, holidays, gamedays, and family dinners. You can prep this the night before and finish it right before serving.
- It’s really easy to make. This recipe only requires a little mixing, shaping, and chilling. No fancy techniques or equipment!
Ingredients Needed
- Cream cheese: This is the main ingredient for this cheese ball. The key to this recipe is the temperature of the cream cheese mixture. It needs to be slightly softened but not too soft, or it won’t keep its shape. I recommend using it straight out of the fridge.
- Sour cream: A few tablespoons of sour cream add some tanginess and give the cheese ball the perfect consistency.
- Seasonings: A blend of garlic powder, onion powder, dill, and kosher salt give the cheese ball a savory and tangy flavor that compliments the fillings.
- Bacon: This ingredient is what makes it extra delicious! I opt for thick-cut hickory smoked bacon for extra salty and savory flavor, but you can use any variation you prefer.
- Sharp cheddar: Adds extra creaminess and zesty flavor. I recommend buying a block of cheese and shredding it yourself. Doing this gives you cheese that’s softer and will blend more seamlessly into the cheese ball.
- Jalapeño: Adds a slightly sweet and peppery taste. To keep this recipe mild and more crowd-friendly, I removed the ribs and seeds, but you can leave them in for a spicy kick.
- Red onion: This type of onion is best eaten raw and has a zesty and sharp flavor.
- Green onion: Adds a herby and slightly sweet flavor that’s great for garnishing the outside.
How to Make a Jalapeño Cheese Ball
Make cream cheese mixture by combining cream cheese, sour cream, garlic powder, onion powder, dill, and kosher salt in a large bowl.
Stir in half of the chopped bacon, diced jalapeños, shredded cheese, red onion, and green onion with a spatula. Then, form the mixture into a ball in a piece of plastic wrap and refrigerate it for at least two hours or overnight.
Roll the cheese ball in the remaining chopped bacon, diced jalapeños, shredded cheese, red onion, and green onion.
Serve with crackers, pita chips, or tortilla chips.
Recipe Tips
- Prep ahead of time. This cheese ball needs at least 2 hours to set for it to keep its shape. You can also prepare this appetizer up to 24 hours in advance.
- Use cold ingredients. Make sure the fillings and garnishes are cold to help the cheese ball keep its shape.
- Use your favorite bacon. I prefer to use thick-cut hickory smoked bacon for extra smoky and savory flavor but feel free to use your favorite bacon.
- Add more fillings. You can customize and add your favorite fillings. A few of my favorites are spiced pepitas, boldly seasoned peanuts or crushed almonds, crushed pretzels, chopped chipotle peppers, or extra seasonings like smoked paprika or chili powder. Just make sure to reserve half of the fillings to cover the outside of the cheese ball.
- Create shapes. Get creative and form the cheese ball into a fun and festive shape based on the holiday or hosting event. Footballs for gameday, pumpkins for Thanksgiving, or bells for Christmas!
Serving Suggestions
Jalapeño cheese ball makes an amazing appetizer and is perfect for hosting parties, potlucks, and holidays like Cinco de Mayo, Thanksgiving, Christmas, and New Year.
I recommend serving it with your favorite crackers (Ritz and buttery Club crackers are especially delicious), pita chips, or tortilla chips. If you want to do something a little healthier, veggies like celery sticks, sliced bell peppers, and carrot sticks are great.
Frequently Asked Questions
The key to helping the cheese ball keep its shape is waiting until serving to roll in the outer layer of toppings. Rolling in the outer layer of toppings too far in advance will weigh down the cheese ball.
The best way to serve a cheese ball is as a dip or appetizer served with Ritz crackers or a different salty cracker, thick pita chips, tortilla chips, or sliced crisp vegetables like bell peppers, celery, or carrots.
Rolling this recipe into a ball is definitely the easiest way to shape and serve, but you can always get creative and form it into different shapes based on the holiday or theme. For example, footballs for game days and turkeys or pumpkins for Thanksgiving are popular choices.
Storage
To store, wrap the jalapeño cheese ball in plastic wrap, then wrap it with an additional layer of foil and refrigerate for up to 1 week or freeze for up to 1 month.
More Appetizers
If you tried this Jalapeño Cheese Ball Recipe or any other recipe on Isabel Eats, don’t forget to rate it and let me know how it went in the comments below! I love hearing about your experience making it.
Jalapeño Cheese Ball
Ingredients
- 1 pound bacon, divided
- 16 ounces cream cheese, slightly softened
- 2 ½ tablespoons sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon kosher salt
- 3 jalapeños, seeded and diced, divided
- 2 cups shredded sharp cheddar cheese
- ½ cup diced red onion, divided
- ½ cup chopped green onion, divided
Instructions
- Cook the bacon in a large skillet over medium-high heat until fully cooked and crispy. Transfer to a plate lined with paper towels and let cool for 10 minutes. Chop into pieces and set aside.
- Mix together the cream cheese, sour cream, garlic powder, onion powder, dill, and kosher salt in a large bowl until just combined. You can use a stand mixer on low with the paddle attachment, an electric mixer on low, or a wooden spoon or spatula.
- Stir in half of each of the chopped bacon, diced jalapeños, shredded cheese, red onion, and green onion with a spatula. Store the remaining filling ingredients in the refrigerator.
- Lay out a large piece of plastic wrap on a countertop, then add the cream cheese mixture. Bring up the sides of the plastic wrap and use your hands to form it into a ball. Cover and secure it with the plastic wrap and refrigerate for at least 2 hours, up to overnight.
- Remove the cheese ball about 10 minutes before serving. Spread the reserved toppings on a cutting board or large plate. Unwrap the cheese ball and roll it in the toppings.
- Serve with crackers, pita chips, or tortilla chips.
Notes
- Storage: Wrap the cheese ball in plastic wrap, then wrap it with an additional layer of foil and refrigerate for up to 1 week or freeze for up to 1 month.
- Prep ahead of time. This cheese ball needs at least 2 hours to set for it to keep its shape. You can also prepare this appetizer up to 24 hours in advance.
- Use cold ingredients. Make sure the fillings and garnishes are cold to help the cheese ball keep its shape.
- Use your favorite bacon. I prefer to use thick-cut hickory smoked bacon for extra smoky and savory flavor but feel free to use your favorite bacon.
- Add more fillings. You can customize and add your favorite fillings. A few of my favorites are spiced pepitas, boldly seasoned peanuts or crushed almonds, crushed pretzels, chopped chipotle peppers, or extra seasonings like smoked paprika or chili powder. Just make sure to reserve half of the fillings to cover the outside of the cheese ball.
- Create shapes. Get creative and form the cheese ball into a fun and festive shape based on the holiday or hosting event. Footballs for gameday, pumpkins for Thanksgiving, or bells for Christmas!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
