Bold and flavorful cheddar bacon jalapeño cheeseball is the perfect balance of savory and heat in one easy, make ahead appetizer.
2 cups shredded sharp cheddar cheese
16 ounces cream cheese (light or fat free are okay), at room temperature
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 teaspoon garlic powder
2/3 cup bacon bits
2/3 cup finely crushed French’s Crispy Jalapeños
crackers, for serving
Combine cheddar cheese, cream cheese, Worcestershire sauce, Dijon mustard, and garlic powder in a bowl. Mix until well combined.
Lay a 12 by 12 inch piece of plastic wrap out on a clean, flat surface. Transfer cheese mixture to the center of the plastic wrap. Wrap plastic wrap around the cheese mixture and use your hands to shape into a ball (you can do this on the counter or a plate so that one side of the ball is flat).
Unwrap cheeseball. Place crushed crispy jalapeños on a place. Roll cheeseball in the jalapeno pieces so that the outside is covered. (The flat side does not need to be covered).
Place cheeseball on a plate and serve with crackers OR cover with plastic wrap and chill until ready to serve (can be made up to 3 days in advance and stored in fridge).