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.
appetizer, jalapeno cheese ball
8ozcream cheese - room temperature
1 1/2cupsgrated cheddar cheese
2tablespoonsdried onion or 1 teaspoon onion powder
2jalapeños chopped by hand or 2 tablespoons canned jalapeño*
1teaspoonfresh minced garlic or 1/4 teaspoon garlic powder
dash of dill weednot seed
Combine the cream cheese, mayo, sour cream and milk together in a mixer on low until blended well.
Add remaining ingredients and mix on low until all ingredients are incorporated.
Refrigerate for at least 1 hour before forming a ball and serving.
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!