Jalapeno Popper Cheese Ball

Ingredients:

2 8oz. packages cream cheese, slightly softened

2 Tbsp. sour cream

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. ground black pepper

1 cup shredded sharp cheddar cheese reserve 1/4 cup

1 cup Pepper Jack Cheese reserve 1/4 cup

12 slices Thick Cut bacon crispy cooked and chopped (reserve half)

2 jalapenos minced (reserve half)

4 green onions/chives chopped (reserve half)

Instructions:

Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a handheld mixer on medium speed until smooth and creamy.

Change speed to LOW and mix in 1 1/2 cups of the shredded cheeses, half of the bacon, half of the minced jalapeno, and half of the chopped green onions.

Combine remaining ingredients in a small Ziploc bag and store in the fridge.

Spoon the cheese mixture into a ball shape on a large sheet on plastic wrap on a flat surface. Bring up sides of plastic wrap to cover cheese ball.

Use the plastic wrap to shape cheese into a ball.

Refrigerate overnight.

About 20 minutes before serving, remove the cheese ball from the fridge.

Spread reserved ingredients onto a large cutting board and unwrap the cheese ball.

Roll ball in the toppings until completely covered.

ENJOY!