1 1/2 8oz packages cream cheese, softened
3/4 cup shredded pepper jack cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup small diced red bell pepper
1/4 cup small diced green bell pepper
1 jalapeño pepper, seeded, veined, and finely diced
2 cloves garlic, minced
1 teaspoon Tabasco (or other favorite hot sauce)
2 green onions, chopped
1/4 teaspoon cayenne pepper
1/2 cup sliced almonds
1 teaspoon paprika
In a large bowl, add the cream cheese, pepper jack and cheddar cheeses.
Using a hand mixer, thoroughly blend the cheeses together.
Add all other remaining ingredients, except the sliced almonds and paprika to the bowl.
Fold together all the ingredients until the mixture is well blended.
Using clean hands, shape the cheese mixture into a bite-size ball shape. Repeat until all of the mixture is used.
In another bowl, combine the sliced almonds and paprika until all the almonds are seasoned.
Gently roll the balls in the mix. Make sure the almonds cover as much of the surface as possible.
Return the balls back in the mixing bowl, cover with plastic wrap, and place in the fridge.
Allow cheese ball to set in the fridge for at least one hour.
After a minimum of one hour, remove the cheese ball from the fridge.
Place the coated cheese ball on a serving dish, garnish with extra green onions and diced jalapeño, if desired. Serve surrounded by tortilla chips or Ritz crackers.
Pro-tip: Make sure your cream cheese is as close to room temperature as possible at the start. This will make combining the other ingredients much easier!
Pro-tip: Like it REALLY spicy? Use a hotter pepper, like habanero for an extra hot kick!
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