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Bacon Jalapeno Popper Cheeseballs
1 pkg (8 oz) cream cheese
1 cup shredded sharp cheddar cheese
1/2 tsp cumin
1/4 tsp onion powder
1 tbsp canned, diced jalapeno peppers, drained
2 tbsp minced fresh jalapeno, divided
1/2 cup green onions, chopped, divided
1/2 tsp salt
1/4 tsp pepper
6 slices (about 2/3 cup) cooked bacon, chopped, divided
1/4 cup chopped fresh parsley
Celery sticks
Carrot or radish sticks
To make cheeseballs: Combine cream cheese, cheddar cheese, cumin, onion powder, canned jalapenos, 1 tablespoon fresh jalapenos, 1/4 cup green onions, salt, pepper and 1/3 cup chopped bacon. Using spoon or rubber spatula, mix thoroughly.
To make coating: In small bowl or plate, combine remaining green onion (green parts only), parsley, remaining fresh jalapenos and remaining bacon.
Using 2-ounce ice cream scoop, portion eight equal balls, placing in shallow bowl to roll and cover with coating.
Serve with celery sticks and radish coins.
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