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Jalapeno Cheddar Cheese Ball

Jalapeno Cheddar Cheese Ball is a copycat version of Harmons favorite cheese ball! Made with fresh jalapenos, grated cheddar cheese and cream cheese, it's always a hit at parties. 

Course Appetizer
Cuisine American
Keyword appetizer, jalapeno cheese ball
Prep Time 15 minutes
Servings 16


  • 8 oz cream cheese - room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons milk
  • 1 1/2 cups grated cheddar cheese
  • 2 tablespoons dried onion or 1 teaspoon onion powder
  • 1 tablespoon lemon juice
  • 2 jalapeños chopped by hand or 2 tablespoons canned jalapeño*
  • 1 teaspoon celery seed
  • 1 teaspoon vinegar
  • 1 teaspoon fresh minced garlic or 1/4 teaspoon garlic powder
  • dash of dill weed not seed


  1. Combine the cream cheese, mayo, sour cream and milk together in a mixer on low until blended well.
  2. Add remaining ingredients and mix on low until all ingredients are incorporated.
  3. Refrigerate for at least 1 hour before forming a ball and serving. 

Recipe Notes

  • Soften the whole jalapeños by wrapping washed jalapeño in a damp paper towel and microwaving for 1 minute. Adjust the heat by taking out or leaving in the seeds. Slice down the middle, discard top and chop. 
  • The color of the fresh jalapeños is much prettier than canned.
  • If using canned jalapeños, the flavor will be a bit more concentrated, make sure to drain thoroughly!
  • You may use low fat cream cheese, but it will effect the texture of the cheeseball. It will be a bit softer than if you use regular cream cheese. If you are using low fat, I suggest omitting the milk. 
  • This recipe may be made up to three days before serving. 
  • I like to have food handler's gloves on hand to shape the finished product if possible. If you don't have or don't want to purchase fh gloves,  just wash hands thoroughly before shaping!