Bacon-Jalapeño Popper Cheese Ball
6 slices bacon
¼cup chopped pecans
2-8 oz. pkgs. cream cheese, softened
½cup shredded cheddar cheese
1 pkg. Jalapeno Popper Dip Mix
2 jalapeños (ribs and seeds removed), finely chopped
Cook the bacon in a large skillet until crispy. Drain on a paper towel-lined plate. Allow to cool slightly, then crumble. While the bacon is cooking, preheat oven to 350°. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. In a medium bowl, stir together the cream cheese, cheddar cheese, and the dip mix until well combined. Wrap the cream cheese mixture in plastic wrap and refrigerate for at least an hour. On a large plate, stir the toasted pecans, minced jalapeños, and the crumbled bacon together until evenly distributed. Roll the ball in the pecan mixture until coated on all sides. Cover the ball and refrigerate for at least an hour before serving. Serve with crackers.