Ingredients

• 2 8-ounce blocks of cream cheese
• 2 tablespoons sour cream
• ¾ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 cups sharp cheddar cheese, shredded
• 10 slices applewood smoked bacon (cooked crisp and chopped)
• 2 jalapeño peppers, seeded and minced
• ½ cup scallions, chopped

Process

1. Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a hand mixer until smooth.
2. Add in 1-1/2 cups of grated cheddar cheese, half of the cooked bacon, half of the minced jalapeño peppers, half the green onions and fold gently until mixed. The remainder of these ingredients will be used for the coating.
3. Shape the cheese mixture into a ball, using plastic wrap. Refrigerate overnight to blend flavors.
4. In a bowl mix the remainder of the cheddar cheese, bacon, jalapeño pepper and green onions. Refrigerate.
5. 20 minutes before serving, unwrap cheese ball and roll into the leftover topping mixture to coat entirely.

Tagged: appetizer, cheese, cheeseball, jalapeno pepper, peppers