WebJalapeno Popper Cheese Ball. 1/3 Cup Pecans – finely chopped. Using hand mixer, mix cream cheese and sour cream until smooth and fluffy. Add garlic powder, …
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WebInstructions. In a food processor or bowl of an electric mixer fitted with paddle attachment, add cream cheese and mayonnaise. Blend or pulse until smooth. Add in …
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WebInstructions. Soften cream cheese in microwave for 45-60 seconds. Mix cheeses, ham and Worcestershire sauce and shape into a ball. Cover with Baco-s or …
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You should also have green onions, salt, onion pepper, and sour cream available to create the Jalapeno Popper Cheese Ball. When making your Jalapeno Popper Cheese Ball, start by adding the cream cheese to a mixing bowl with sour cream, garlic powder, onion powder, chopped jalapenos, salt, and green onions.
This low carb jalapeno cheese ball can be made just before you serve it (provided the cream cheese isn’t too soft) or you can make the cheese ball ahead of time. We prefer to make ahead of time, usually the day before and storing it in the refrigerator.Â
Whip the cream cheese and cheddar cheese together in a high power blender, food processor, or stand mixer with a paddle attachment. Form the cheese into a ball, wrap tightly in plastic wrap, and refrigerate for 1-2 hours, until firm. In a medium bowl, stir together the bacon bits, green onions, and pecans. Roll the cheese ball in the mixture.
Leftovers are rare when it comes to this low carb jalapeno cheese ball – but if you find yourself lucky with some leftover, cover the remaining cheese call tightly with plastic wrap or place it in an airtight contained to keep it fresh.