16 oz (450g) cream cheese, softened
1 tablespoon mayonnaise
1/2 cup minced fresh chives
1 cup jalapeño, seeded and finely diced
1 1/2 cup finely crumbled bacon,
1/2 cup sharp cheddar, shredded
1/2 medium red onion, minced
1 teaspoon black pepper
1 teaspoon Cayenne pepper
To make the bacon jalapeño popper cheese balls: In a large bowl, combine cream cheese, mayo, cheddar, jalapeño, 1/2 cup bacon, red onion, black pepper, and Cayenne. Mix well until fluffy. Set aside.
In a shallow plate, transfer the remaining 1 cup crumbled bacon, then using a cookie scoop, scoop out one ball of cheese filling and toss into the bacon crumbles. Continue until all cheese balls have been rolled in the bacon coating.
Refrigerate the bacon jalapeño popper cheese balls until ready to serve.