I left the bacon out of this, so I’m not sure if it would have changed the flavor a lot. It was good without it so I don’t think it’s a must have. There’s tons of great appetizers and dips out there and this is just another yummy one, but not the best I’ve ever had either. It’s nice it makes a good amount if you need something to bring to a party.

Jalapeño Popper Cheese Ball

(Adapted from Chef in Training)

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2 (8 oz) blocks cream cheese

1 (4 oz.) can diced jalapenos drained

1 (4 oz.) can diced green chilies drained

1/4 tsp. garlic salt

1/3 cup cooked and finely chopped bacon

1/4 cup grated Parmesan Cheese

1 cup shredded cheddar cheese

1/2 cup panko bread crumbs

1 Tbsp. butter

1 Tbsp. parsley flakes

In a large bowl, combine cream cheese, diced jalapeños, diced green chilies, garlic salt, bacon, Parmesan cheese and cheddar cheese.


Form into a ball shape and chill for about 15 minutes in the fridge. I found it worked better to form the ball by transferring the mixture to cling wrap and it made it easy to move and shape.


While cheese ball is chilling, melt butter in a saucepan. Once butter is melted add panko bread crumbs and parsley flakes. Toast, stirring constantly, until golden in color. Take off heat and let cool completely. I kind of mis read the instructions and mixed it all together before I put it in a pan.


Once bread crumbs have cooled and cheese ball has chilled, roll and cover the entire outside of cheese ball with toasted panko crumbs. Cover and keep chilled in fridge until ready to serve. Refrigerate any leftovers. Serve with crackers.


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