Description
This Jalapeno Popper Cheese Ball is a creamy, spicy appetizer perfect for parties and gatherings. It combines smooth cream cheese, sharp cheddar, and spicy jalapeños, all coated with a flavorful crunchy mixture of pecans, green onions, and more jalapeños. Chilled to perfection, this cheese ball is an easy, no-cook recipe that pairs wonderfully with low-carb dippers for a satisfying snack.
Ingredients
Scale
Cheese Ball Mixture
- 16 ounces cream cheese, softened
- 4 tablespoons sour cream
- ½ teaspoon garlic powder
- 2 large jalapeños, seeds and stems removed, finely chopped
- 1 cup shredded sharp cheddar cheese
- Salt and pepper, to taste
Coating
- 1 jalapeño, seeds and stems removed, finely chopped
- ½ cup shredded cheddar cheese
- 2 green onions, sliced thin
- â…“ cup pecans, finely chopped
Instructions
- Prepare the Cheese Ball Mixture: In a large mixing bowl, use a hand mixer to blend the softened cream cheese and sour cream until smooth and fluffy, ensuring there are no lumps.
- Mix Additional Ingredients: Add the garlic powder, finely chopped jalapeños, shredded sharp cheddar cheese, and season with salt and pepper. Mix thoroughly until all ingredients are well combined and evenly distributed.
- Shape the Cheese Ball: Lay two long strips of plastic wrap on a flat surface arranged in an ‘X’ shape. Spoon the cream cheese mixture into the center of the plastic wrap.
- Form the Ball: Bring up the edges of the plastic wrap, enclosing the cream cheese mixture, then twist the top to shape into a compact ball. Use your hands to tighten and smooth the ball shape as needed for an even surface.
- Chill the Cheese Ball: Transfer the wrapped cheese ball to the refrigerator and chill for at least one hour to allow it to firm up, improving texture and ease of coating.
- Prepare the Coating: While the cheese ball chills, combine the finely chopped jalapeño, shredded cheddar cheese, sliced green onions, and finely chopped pecans in a small bowl. Mix evenly to create the coating mixture.
- Spread Coating Ingredients: Spread the coating mixture evenly on a clean flat surface, like a cutting board or plate, to facilitate easy rolling.
- Coat the Cheese Ball: Remove the chilled cheese ball from the plastic wrap and gently roll it over the coating mixture, pressing lightly to ensure the ingredients adhere well and cover the entire surface.
- Serve: Transfer the coated cheese ball to a serving platter for presentation.
- Serve with Dippers: Pair the cheese ball with low-carb dippers such as celery sticks, bell pepper slices, or pork rinds to balance the spicy, creamy flavors with crunchy textures.
Notes
- For less heat, remove all jalapeño seeds before chopping, or reduce the amount of jalapeños.
- Chill the cheese ball for longer for a firmer texture if desired.
- Substitute pecans with walnuts or almonds for a different flavor profile in the coating.
- To make it gluten-free, serve with gluten-free crackers or vegetable sticks.
- This cheese ball can be made a day ahead and stored tightly wrapped in the refrigerator.
