Bacon Jalapeno Popper Cheeseball

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 1/2 tsp Garlic powder
  • 1 Jalapeno
  • 1 tbsp Parsley, dried

• Condiments

  • 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1 Pinch Black pepper

• Nuts & Seeds

  • 1/4 tsp Cumin
  • 1/4 cup Pecans, toasted

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 12 oz Cream cheese

Found on melskitchencafe.com

Description

Ingredients

• 12 ounces cream cheese, softened
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1 tablespoon dried parsley
• Pinch of black pepper
• 1/2 teaspoon Worcestershire sauce
• 6-8 slices bacon, cooked until crisp and crumbled or chopped
• 1/4 cup chopped pecans, toasted
• 1 jalapeno, seeds and membranes removed, finely diced

Directions

• In a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth. Add the cheddar cheese and mix until just combined. Sprinkle garlic powder, cumin, parsley, pepper and Worcestershire sauce over the cheese mixture and mix until thoroughly combined.
• With lightly greased hands, pat the cheese mixture into a ball.
• In a shallow dish, toss together the pecans, bacon and jalapeños. Roll the cheeseball into the mixture, pressing the pecans, bacon and jalapeño lightly into the the cheeseball as you go.
• Place the cheeseball on a plate and refrigerate, covered lightly with saran wrap, until ready to serve.