This Easy Bacon and Jalapeño Cheese Ball is the ultimate easy appetizer and is a true crowd-pleaser! It’s creamy, full of flavor, and comes together in 15 minutes. It also looks impressive, which is a total bonus.
This Easy Bacon and Jalapeño Cheese Ball is the ultimate easy appetizer and is a true crowd-pleaser!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bacon
- Cream cheese: I recommend using the cream cheese that comes in block (full-fat)
- Cheese: I use shredded Monterey jack cheese with jalapeños, but you can use cheddar cheese, Colby jack, or a Mexican blend if you prefer.
- Green onions: Also known as scallions.
- Sour cream
- Garlic powder
- Ranch seasoning: I like adding ranch seasoning for extra flavor, but if it’s unavailable, you can skip it.
- Worcestershire sauce: The Worcestershire sauce will add a tangy touch that will help cut the richness of all the cheese.
- Black pepper: Susbtitte for cayenne pepper for an extra kick.
- Nuts: You can use almonds, pecan, or walnuts. For a nut-free version, use sunflowers or pumpkin seeds.
- Fresh Jalapeños
How to Make Cheese Ball Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Crips the Bacon
Cut bacon into small pieces and sauté over medium-high heat until cooked. Set on a paper towel-lined plate to remove excess grease.
- Prepare the Cheese Mixture
In a bowl, mix the cream cheese, Monterey cheese, sour cream, garlic powder, ranch seasoning, Worcestershire sauce, and black pepper. Mix until all ingredients all fully combined.
- Prepare the Coating
In a medium-sized bowl, combine the crisp bacon, almonds, and jalapeño. Spread this mixture onto a cutting board or clean surface.
- Form The Ball & Coat
Form one large ball with the cheese mixture. Roll it around in the bacon mixture until the entire surface is fully coated, and shape it into an even ball as it’s coated. Serve right away or cover and refrigerate until ready to serve.
Recipe Tips
Make sure the cream cheese is at room temperature, or you’ll have a really hard time mixing.
Take the cheese ball out of the refrigerator a few minutes before serving, so it’s soft and easier to spread or dip.
For a little extra kick, use cayenne pepper instead of black pepper. You can also add 1-2 teaspoons of hot pepper sauce.
For a nut-free version, use sunflowers or pumpkin seeds.
Nut-Free Cheese Ball
If you want to make a cheese ball but you, or someone you love, cannot consume nuts, I recommend substituting nuts for sunflowers or pumpkin seeds.
Serving Ideas
Cheese balls can be served with so many different sides. Here are some of our favorite serving options:
- Yuca Fries
- Crackers, or even better, Homemade Swiss Cheese Rosemary Crackers.
- Crostini
- Corn Chips
- Chipotle Chicken Wings
- Bagel or Pita chips
- Pretzels
- Vegetables, such as celery sticks or thick radish slices, cucumbers, or bell peppers.
- Pizza Bites
- Crusty baguette
Storing & Freezing Instructions
Store the cheese ball in the refrigerator for up to 5 days. Make sure it is well-wrapped with plastic wrap.
Frequently Asked Questions
A cheese ball can last up to 5 days in the refrigerator. Make sure to keep it tightly wrapped with plastic wrap.
Absolutely! You can prepare the cheese mixture and refrigerate it. Then, shape and coat right before serving (my preferred way). Or you can shape and coat the cheese mixture, wrap it tightly with plastic wrap, and refrigerate until you are ready to serve.
Yes, you can! Substitute nuts for sunflowers or pumpkin seeds.
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Recipe Card
Easy Bacon and Jalapeño Cheese Ball
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 8 bacon slices, finely chopped
- 16 ounces (453 g) cream cheese, at room temperature
- 2 cup (2236 g) shredded Monterey Jack cheese with jalapeños
- 2 green onions, finely chopped
- 1/2 cup (120 g) sour cream
- 2 teaspoons garlic powder
- 2 tablespoons ranch seasoning (optional)
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon ground black pepper
- ½ cup sliced almonds, finely chopped (see notes)
- 2 jalapeños washed, deseeded, and finely cubed
Instructions
- Cut bacon into small pieces and sauté over medium-high heat until cooked. Set on a paper towel-lined plate to remove excess grease.
- In a bowl, mix the cream cheese, Monterey cheese, green onions, sour cream, garlic powder, ranch seasoning,
- Worcestershire sauce, and black pepper. Mix until all ingredients all fully combined.
- In a medium-sized bowl, combine the crisp bacon, almonds, and jalapeño. Spread this mixture onto a cutting board or clean surface.
- Form one large ball with the cheese mixture. Roll it around in the bacon mixture until the entire surface is fully coated, and shape it into an even ball as it's coated. Serve right away or cover and refrigerate until ready to serve.
- Make sure the cream cheese is at room temperature, or you’ll have a really hard time mixing.
- Take the cheese ball out of the refrigerator a few minutes before serving, so it’s soft and easier to spread or dip.
- For a little extra kick, use cayenne pepper instead of black pepper. You can also add 1-2 teaspoons of hot pepper sauce.
- For a nut-free version, use sunflowers or pumpkin seeds.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
