Ingredients
c
20 oz cream cheese softened
g
4 oz grated sharp cheddar cheese
f
2 fresh jalapeños
c
3 tbsp chopped chives
g
1 tsp garlic salt
c
12 oz center cut bacon
w
2 slices white cheese (for decorating)
Directions
1
Allow cream cheese to come to room temperature
c
20 oz cream cheese softened
2
2. Grate cheddar cheese and set aside
g
4 oz grated sharp cheddar cheese
3
3. Remove stem and seeds of jalapeños and finely dice
f
2 fresh jalapeños
4
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.
c
12 oz center cut bacon
5
5. In large bowl, fully combine softened cream cheese, grated cheddar, minced jalapeño, minced chives and garlic salt.
c
20 oz cream cheese softened
g
4 oz grated sharp cheddar cheese
f
2 fresh jalapeños
c
3 tbsp chopped chives
g
1 tsp garlic salt
6
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.
c
12 oz center cut bacon
7
7. For the football lace décor, cut white cheese slices into thin strips and place on the cheese ball.
w
2 slices white cheese (for decorating)
8
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
