Ingredients
Scale
- 8 ounces cream cheese, softened
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup pickled jalapenos, finely diced
- 2 tablespoons pickled jalapeno juice
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup crushed pretzel crisps, for coating
Instructions
- In a large bowl, combine the softened cream cheese, shredded cheddar cheese, and Monterey Jack cheese. Beat with an electric mixer until smooth and creamy.
- Add the mayonnaise, sour cream, diced jalapenos, jalapeno juice, green onions, garlic powder, and black pepper to the cheese mixture. Stir until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Place the crushed pretzel crisps in a shallow dish. Remove the cheese mixture from the refrigerator and form it into a ball.
- Roll the cheese ball in the crushed pretzel crisps, pressing gently to help them adhere. Ensure the entire cheese ball is coated.
- Wrap the cheese ball in plastic wrap and refrigerate for at least 30 minutes to allow the coating to set before serving. Serve with crackers, vegetables, or tortilla chips.
Notes
For a spicier cheese ball, use more jalapenos or add a pinch of cayenne pepper. Store leftover cheese ball in an airtight container in the refrigerator for up to 3 days. For best results, let it sit at room temperature for 15 minutes before serving to soften slightly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg