Jalapeño Popper Football Cheese Ball
16 Ounces Cream Cheese, softened
8 Ounces Shredded Sharp Cheddar Cheese
1/2 Cup Pickled Jalapeños, diced
1/2 Teaspoon Garlic Powder
Pinch of Salt
1/3 Cup Green Onion, chopped and separated
1 Fresh Jalapeño
3 Tablespoons Fresh Parsley
6 Slices Bacon, cooked and crumbled
1 Slice White American Cheese
Martin’s Toast Crackers, for serving
In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and about 2 tablespoons chopped green onion. Mix well using a fork.
Scoop out cheese mixture with spatula and shape into a ball with your hands.
On a sheet of parchment paper, mold ball into a football shape by pressing it with your hands. Be sure to press down on the middle and pinch the sides to get football shape. Cover with plastic and refrigerate until firm.
Meanwhile, remove the seeds, veins, and stem from jalapeño and finely chop.
Cover cheeseball with remaining green onion, parsley, fresh jalapeño, and bacon by firmly pressing ingredients into cheeseball to coat.
Use sharp knife to cut a piece of white American cheese into five equal strips to use as the laces. Use 1 ½ strips to create long slice for the center of the football and arrange the other strips to make the laces.
Serve cold with Martin’s Toast Crackers.
Recipe adapted from https://peasandcrayons.com