Jalapeno Popper Football Cheeseball

This easy football cheeseball recipe mixes cream cheese, sharp cheddar, chopped bacon, and fresh jalapenos into a creamy jalapeno popper cheeseball that’s full of bold flavor. It works as a classic party dip or can be shaped into a fun Football Cheeseball for game day if you want something extra festive.

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Prep Time 25

Chilling time 2

Total Time 2 25

Course Appetizer, Snack

Cuisine American

Servings people

Calories 435 kcal

Equipment

Ingredients

For the Jalapeno Popper Cheeseball:

16 ounces cream cheese full-fat, softened
¼ cup sour cream
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon black pepper freshly ground
2-3 medium jalapenos seeds and membranes removed, finely diced
1 cup shredded sharp cheddar cheese
12 strips bacon cooked and chopped, divided

For the Football Garnish:

3 slices provolone cheese
2 whole green onions sliced

Instructions

In a large bowl, beat two blocks of softened cream cheese and sour cream with a hand mixer on medium speed until smooth and creamy, about 1 minute.
Add garlic powder, onion powder, kosher salt, and ground black pepper, then mix again to combine evenly.
Stir in finely diced jalapeños, shredded sharp cheddar cheese, and one-third of the chopped bacon (4 strips pre-chopping). Fold everything together with a rubber spatula until fully incorporated.
Lay out a large piece of plastic wrap on your counter. Place the cheese mixture in the center and wrap with the plastic wrap. Shape it into a football by rounding the sides and tapering the ends. Make sure it is securely wrapped, then chill for about 1 hour or until it firms up, in the refrigerator.
Once the cheeseball is chilled and firm, unwrap it and gently press the remaining chopped cooked bacon over the entire surface to create a uniform coating for the football.
On a cutting board, cut the provolone cheese into strips. Slice one long piece for the center lace and four shorter strips to go across it. (See photos.) Then cut two slightly wider strips (about ½ inch thick) for the white stripes on each end of the football.
Place the long lace strip down the center of the cheeseball, add the four smaller cross strips evenly across it, and finish by pressing the two wider end stripes near each tip of the football. Press them gently so they stick to the bacon surface.
If desired, sprinkle sliced green onions over the football for a bit of color. Press into the bacon so they don't fall off.
Chill again for at least another hour to set the shape and let flavors blend.
Before serving, allow the cheeseball to sit at room temperature for about 10 minutes to soften slightly. Serve with crackers, baguette slices, or veggie dippers.

Notes

This Jalapeño Popper Football Cheeseball is perfect for any game day, tailgating, or Super Bowl party, but you can easily shape it into a classic round cheeseball for any occasion.

Best served within 30 minutes after removing from the refrigerator. Do not leave out more than 2 hours.

Nutrition

Keyword bacon, cheddar cheese, cheese, cream cheese, peppers

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