Jalapeño Popper Cheese Ball (Print Version)
Ingredients:
01 -
16 ounces cream cheese, softened.
02 -
4 tablespoons sour cream.
03 -
½ teaspoon garlic powder.
04 -
2 large jalapeños, seeds and stems removed, finely chopped.
05 -
1 cup shredded sharp cheddar cheese.
06 -
Salt and pepper, to taste.
07 -
1 jalapeño, seeds and stems removed, finely chopped.
08 -
½ cup shredded cheddar cheese, chopped.
09 -
2 green onions, sliced thin.
10 -
⅓ cup pecans, finely chopped.
Instructions:
01 -
Using a hand mixer, blend the softened cream cheese and sour cream until smooth and fluffy.
02 -
Add garlic powder, finely chopped jalapeños, shredded cheddar cheese, salt, and pepper. Mix until all ingredients are well combined.
03 -
Lay two long strips of plastic wrap in an 'X' shape on a flat surface. Spoon the cream cheese mixture into the center of the plastic wrap. Bring up the edges of the plastic wrap and twist the top to form a cheese ball shape. Tighten it well and transfer the cheese ball to the refrigerator. Chill for at least 1 hour to firm.
04 -
On a flat surface, spread the prepared coating ingredients: chopped jalapeño, shredded cheddar, green onions, and chopped pecans in an even layer.
05 -
Unwrap the chilled cheese ball and roll it onto the coating ingredients, pressing gently to ensure the coating sticks to any uncovered spots.
06 -
Transfer the coated cheese ball to a serving platter and serve with celery, peppers, pork rinds, or any other low-carb dippers.
Notes:
01 -
This Jalapeño Popper Cheese Ball is perfect for parties or gatherings as a low-carb appetizer option. It’s creamy, cheesy, and packs a slight kick from the jalapeños.
02 -
You can adjust the spice level by adding more or fewer jalapeños.