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Bacon Jalapeño Cheese Ball




Source of Recipe


Sandy


List of Ingredients




Bacon-Jalapeño Cheese Ball


8 ounces cream cheese, at room temperature
2 ounces Cheddar cheese, shredded (about ½ cup)
6 slices bacon, cooked crisp and chopped, divided
2 jalapeños, seeded and finely chopped, divided
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 teaspoon lime juice
½ teaspoon Worcestershire sauce
¼ teaspoon ground cumin
Pinch cayenne pepper
¼ cup chopped pecans, toasted


Recipe




In a medium bowl, stir together the cream cheese, Cheddar cheese, half of the bacon, half of the jalapeños, the garlic, parsley, lime juice, Worcestershire sauce, ground cumin and cayenne pepper until well combined.

On a large plate, stir together the remaining bacon, the remaining jalapeños and the toasted pecans until evenly combined.

Shape the cream cheese mixture into a ball.

Roll the ball in the pecan mixture until coated on all sides.

Wrap the ball in plastic wrap and refrigerate for at least an hour before serving.

Serve with your favorite crackers.

Leftovers should be wrapped tightly and can be refrigerated for up to 3 days.