Until a few years ago I always bought pre-made cheeseballs at the grocery store. One day I was flipping through a magazine at my dentist’s office and saws a recipe for a Cheddar cheeseball and thought, That’s easy to make. The original recipe called for full-fat cream cheese, mayonnaise and pecans. Wanting to lighten up the recipe and add a little spice I made several substations.
My low-fat Bacon Cheddar Jalapeño Cheese ball was born. It’s a creamy, a little spicy, a little smokey and you won’t miss the any of the fat or the calories. I like to serve the cheeseball with Rye Crisp crackers; they are light, crispy, a tad salty and not high in calories. If you have any leftovers they make a great spread on sandwiches or as a bagel topper.
Low Fat Jalapeño Cheddar Bacon Cheeseball
- 6 bacon slices cooked crispy and diced
- 2 jalapeños diced fine
- 1/2 cup low fat sharp Cheddar cheese
- 1/3 cup fat free greek yogurt
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 8 oz package low fat cream cheese softened
Stir together the cream cheese , 1/4 cup Cheddar Cheese, Greek Yogurt, 1 diced jalapeño, 3 slices of diced bacon, salt and pepper. Shape the mixture into a ball.
Mix together 3 slices of diced bacon, 1 diced jalapeño and 1/4 cup Cheddar cheese. Roll cheese ball in mixture. Tightly wrap in plastic wrap or air tight container and refrigerate overnight. Serve with crackers