This bacon jalapeno cheese ball is a hit at any party. You can make it as spicy or mild as you like by removing the seeds and ribs of the jalapeno. Serve it with crackers or sliced vegetables for a great party appetizer.
It’s a classic party appetizer that once was served as part of every food spread. I haven’t seen it in a while, but I think it’s time to bring it back! I mean, it’s really one of the easiest appetizers to make and it makes a great impression. Who doesn’t like bacon and cheese!
How to Make a Bacon and Jalapeno Cheese Ball
The best thing about this cheese ball appetizers is how easy it is to make. It takes only a few ingredients. All you have to do is mix it all together, form it into a ball, refrigerate it for an hour or so, then roll it in the bacon and jalapenos and serve it. Super simple.
To make things easier, you can use a handheld blender (see our handheld blender reviews), which will make the dip creamy and smooth without much fuss. You can also just stir it all together with a spoon or whisk if you prefer.
- Cooking the bacon until it’s really crispy makes it easier to break it up into the little pieces needed to coat the outside of the cheese ball. Here’s a method for making perfect bacon in the oven.
- You can adjust the heat in the jalapenos. If you want it spicier, leave a few seeds and the white internal ribs intact. If you don’t want it spicy at all, remove all the seeds and all of the white ribs. Here’s a method for cutting a jalapeno the right way.
- Refrigerate the cheese ball until just before you want to serve it and then roll it in the crumbled bacon and jalapenos. Refrigerating after rolling will lead to soggy bacon.
- The cheese ball can be refrigerated for up to a week. Make ahead for parties and save time!
What to Serve a Cheese Ball With
The best accompaniments for this bacon cheese ball is crackers, toasted baguette slices, and sliced vegetables like carrots, radishes, and cucumbers. If you want to get creative, I also think that apple and pear slices are fantastic with this cheese.
For the vegetables, you can make quick work of slicing them with a mandolin (like this one). You can cut a couple carrots, cucumbers and radishes in under 5 minutes. If you don’t have the time to cut vegetables, I like to buy carrot chips – they’re perfect for scooping up cheese.
Other recipes you might like
- Sriracha Bacon Jerky
- Outrageously Good Spinach Artichoke Dip
- Warm Citrus-Marinated Castelvetrano Olives
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Bacon Jalapeno Cheese Ball
- 8 slices thick-cut bacon
- 1 large jalapeño pepper finely chopped, divided (seeds and veins removed)
- 8 oz. cream cheese room temperature
- 1/2 cup Mexican-blend cheese finely shredded
- 1/2 tsp smoked paprika
- 1/2 tsp seasoning salt
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Cook the bacon until crispy. Chop into small bits.
- Combine the bacon crumbs and half the jalapeño pepper in a large bowl and stir. Set aside.
- Combine the remaining jalapeño pepper, cream cheese, Mexican cheese, smoked paprika, oregano, seasoning salt, and garlic powder in a large bowl. Season with salt and black pepper, to taste, and stir well to combine.
- Shape the cheese mixture into a ball with your hands. Cover with plastic wrap and place in the refrigerator to firm up (approximately 5-10 minutes).
- Remove cheese ball from refrigerator. Gently roll it in the bowl of bacon and jalapeño until thoroughly coated. Put the cheese ball on a serving dish and serve with sliced vegetables and/or crackers.
- If you don’t like jalapeno, it can be substituted with green onion for a milder cheese ball.
- Adjust the heat of the peppers: more seeds and ribs = more heat.