This cheese ball is no different. I’m super excited to bring it to my family’s Thanksgiving dinner because I know they will love it. It’s actually difficult leaving it alone in the refrigerator—self control, Amy.
I shared two other cheese ball recipes a couple years ago and they are great basic recipes, but I decided to kick it up a notch with chipotles. If you are not familiar with chipotles, they can be found in a small can in the Latin foods aisle. Chipotles are smoked jalapeno peppers, often packed in adobo sauce. Yum.
- 8 oz. cream cheese, softened
- 1 cup shredded cheddar
- 1/4 cup grated parmesan
- 1/8 cup onion, minced finely or grated
- 2-3 chipotle peppers, chopped*
- 1 tsp. parsley
- 1/2 tsp. black pepper
- 4 slices bacon, cooked and crumbled
Makes one 6” ball.
*Chipotle peppers add a delicious smoky flavor, but have a bit of kick. I use three peppers, but I advise you to start with two and then taste the mixture to determine if you want to add more. If you’re adventurous, you can add more than three too!