Ingredients
20 oz cream cheese softened
4 oz grated sharp cheddar cheese
2 fresh jalapeños
3 tbsp chopped chives
1 tsp garlic salt
12 oz center cut bacon
2 slices white cheese (for decorating)
1. Allow cream cheese to come to room temperature20 oz cream cheese softened
2. Grate cheddar cheese and set aside, 4 oz grated sharp cheddar cheese
3. Remove stem and seeds of jalapeños and finely dice, 2 fresh jalapeños
4. Place bacon on a sheet pan and bake in 425 degree F oven until crispy (about 20 minutes). Allow bacon to drain on paper towels then mince into crumbles. 12 oz center cut bacon
5. In large bowl, fully combine softened cream cheese, grated cheddar, minced jalapeño, minced chives and garlic salt. 20 oz cream cheese softened, 4 oz grated sharp cheddar cheese, 2 fresh jalapeños, 3 tbsp chopped chives, 1 tsp garlic salt
6. Transfer cheese mixture to parchment paper and shape into a football. Once you have achieved the football shape, press bacon crumbles into the cream cheese covering the entire surface. 12 oz center cut bacon
7. For the football lace décor, cut white cheese slices into thin strips and place on the cheese ball. 2 slices white cheese (for decorating)
8. Transfer cheese ball to a platter and serve with crackers.
9. Tip: If making ahead of time, store cheese ball in fridge covered up to 5 days. When ready to serve, transfer to a platter then add the crackers
Ingredients
20 oz cream cheese softened
4 oz grated sharp cheddar cheese
2 fresh jalapeños
3 tbsp chopped chives
1 tsp garlic salt
12 oz center cut bacon
2 slices white cheese (for decorating)
1. Allow cream cheese to come to room temperature20 oz cream cheese softened
2. Grate cheddar cheese and set aside, 4 oz grated sharp cheddar cheese
3. Remove stem and seeds of jalapeños and finely dice, 2 fresh jalapeños
4. Place bacon on a sheet pan and bake in 425 degree F oven until crispy (about 20 minutes). Allow bacon to drain on paper towels then mince into crumbles. 12 oz center cut bacon
5. In large bowl, fully combine softened cream cheese, grated cheddar, minced jalapeño, minced chives and garlic salt. 20 oz cream cheese softened, 4 oz grated sharp cheddar cheese, 2 fresh jalapeños, 3 tbsp chopped chives, 1 tsp garlic salt
6. Transfer cheese mixture to parchment paper and shape into a football. Once you have achieved the football shape, press bacon crumbles into the cream cheese covering the entire surface. 12 oz center cut bacon
7. For the football lace décor, cut white cheese slices into thin strips and place on the cheese ball. 2 slices white cheese (for decorating)
8. Transfer cheese ball to a platter and serve with crackers.
9. Tip: If making ahead of time, store cheese ball in fridge covered up to 5 days. When ready to serve, transfer to a platter then add the crackers