Bacon Jalapeño Cheese Ball
Prep time
Total time
Recipe type: Appetizer
Serves: 10-12
  • 8 ounces cream cheese, room temperature
  • ¾ cup shredded sharp cheddar cheese or mild
  • 1 tablespoon parsley flakes (dried)
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon Worcestershire sauce
  • 2 jalapeños, stems and seeds removed, diced, divided
  • 8 pieces cooked bacon, crumbled, divided
  • ¼ teaspoon salt or more to taste
  1. Mix together with a spoon the cream cheese, cheddar cheese, parsley flakes, garlic, cumin, worcestershire sauce, green onion, half of the diced jalapeños, and half of the crumbled cooked bacon. Add ¼ tsp of salt if needed. ( I find that mixing with my hands is way easier to get all the ingredients incorporated together and to mix into a ball).
  2. Mix the remaining bacon and jalapeños together in a small bowl. Place ball on the plate and roll in the jalapeños and bacon until covered. ( It helps if you press lightly as you are covering the ball)
  3. Wrap in plastic wrap and chill covered for at least one hour before serving. Serve with crackers.
  4. *My notes: I find that sometimes this cheeseball does not need any salt at all. It all depends on how salty the bacon is that you are using.
Recipe by Two Sisters Kitchens at