2/3cupjalapeños{finely diced, seeds and ribs removed}{~3 medium jalapenos}
1/3cupgreen onions{sliced thinly, green and white parts}
Instructions
Line a plate with a paper towel. Set aside.
Mix softened cream cheese, sour cream, and garlic powder with a silicone spatula or spoon until smooth.
16 oz cream cheese, softened, 1/4 cup sour cream, 2 tsp garlic powder
Cook chopped bacon in a skillet over medium heat until it is ~75% cooked through.
8 oz bacon
Add diced jalapeño to the bacon in the skillet and cook until peppers are softened and bacon is crispy. Pro tip: if the bacon is greasy, spoon out grease before adding the jalapeño.
2/3 cup jalapeños
Transfer cooked bacon and jalapeño to the paper towel-lined plate. Allow to cool for 5 minutes.
Reserve 1/4 cup of the bacon/jalapeño mixture in a small bowl, and add the rest to the cream cheese mixture.
Add the sliced green onions to the bowl.
1/3 cup green onions
Use a silicone spatula to combine all the ingredients. Place bowl in the fridge for 2 hours.
Shape the mixture into a softball-sized sphere. Refrigerate in a covered container for up to 48 hours.
Just prior to serving, microwave the reserved bacon/jalapeño mixture for 20 seconds on a medium-sized plate.
Roll the cheese ball in the crispy bacon. Top with additional sliced green onions if desired.
Notes
If you need to quickly soften the sour cream, cut each brick into 4 pieces and add to a microwave-safe bowl. Microwave in 15-second increments until the cream cheese is pliable.
If you're not a fan of spice, try using 1/2 cup of diced jalapeno (~2 jalapenos) instead of the full 2/3 cup.
For full flavor, allow the cheeseball to rest in the fridge for 12-24 hours. If you're pressed for time, try to wait at least two hours before serving.
Throw in some shredded extra sharp cheddar cheese to take this to the next level.