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Recipe by Annie Christianson
Join Annie and find a mixture of delicious and healthy vegetarian fair as well as some indulgent desserts with lots of homemade ice creams. All cooked up with a canine companion keeping her company in the kitchen.
Learn MoreBacon, Jalapeño, Cheddar Cheese Ball
This cheese ball is packed with mix-ins to ensure every bite is full of flavor and texture. The smooth Organic Valley Cream Cheese is mixed with spicy jalapeño, salty bacon, crunchy pecans and sharp cheddar cheese for a dip that will be a hit for any occasion. For a festive fall look, it can easily be shaped into a pumpkin using Organic Valley American Singles and a bell pepper stem.
20 MIN PREP
120 MIN CHILL
140 MIN TOTAL
6-8 servings
Ingredients
¼ teaspoon ground cumin
½ teaspoon Worcestershire sauce
2 tablespoons green onions, finely chopped
¼ cup pecans, chopped and toasted
2 jalapeños, ribs and seeds removed, finely chopped
Crackers or sliced vegetables for serving
1 bell pepper stem (optional—to make pumpkin shape)
1 Slice Organic Valley American Singles, sliced into 8 thin strips (optional—to make pumpkin shape)
Directions
Use a mixer on medium speed to beat the cream cheese until smooth. Mix in the cumin and Worcestershire sauce.
Fold in the shredded cheese, green onions, bacon, pecans and jalapeños until well combined.
Shape the mixture into a ball (if the mixture is too soft to shape, refrigerate for an hour, then shape).
Cover and refrigerate for several hours to allow the flavors to meld.
Serve with your favorite crackers or sliced veggies. We especially enjoy it with pretzel chips and buttery crackers.
(Optional) To make the ball into a fall pumpkin shape: Before refrigerating, lightly flatten the top. Place the strips of American Singles cheese evenly around the outside of the ball, gently pressing the cheese into the ball so it is slightly indented like pumpkin ribs. Press the stem from the bell pepper into the top to cover where the strips of cheese meet in the middle. Refrigerate until ready to serve.
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