Jalapeno Bacon Cheese Ball


  • 2 (8 ounce) packages cream cheese, softened
  • 3 jalapenos, seeded and finely chopped, divided
  • 1 cup shredded cheddar cheese
  • 8 slices bacon, cooked and chopped, divided
  • 1/4 cup green onions, chopped
  • 1 teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground cumin
  • 1/2 cup U.S. pecans, coarsely chopped


In a medium-sized bowl, stir together cream cheese, shredded cheddar cheese, seasoning salt, minced garlic, Worcestershire sauce and cumin until fully incorporated.

Add half of the jalapenos, half of the bacon and all the green onions and mix well.

On a large plate, combine the other half of the bacon, jalapenos and the pecans.

Shape the cream cheese mixture into a ball and roll it into the ingredients on the plate until coated well.

Cover with plastic wrap and chill for an hour before serving. Store leftovers, covered, in the refrigerator for up to 3 days.