Ingredients
For the Dip
- 16 oz cream cheese softened
- 1 ½ cups Monterey Jack cheese shredded (plus extra for laces)
- ½ cup sour cream
- ½ cup pickled jalapeños drained and chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 ½ cups cooked bacon chopped and divided, 1/2 cup reserved for the coating
For the Coating
- 1 fresh jalapeño deseeded and finely diced
- ½ cup dried sweetened cranberries chopped
Method
- In a medium bowl, mix together the diced fresh jalapeño, chopped cranberries, and 1 cup of the chopped bacon. Set aside.
- In a large bowl, use a hand mixer to whip the cream cheese until smooth and creamy.
- Add the shredded Monterey Jack cheese, sour cream, pickled jalapeños, garlic powder, onion powder, mustard powder, and remaining ½ cup bacon. Mix until well combined.
- Place the mixture onto a large piece of plastic wrap and shape into a football. Transfer to a serving platter and smooth the edges.
- Press the jalapeño-cranberry-bacon coating onto the top and sides of the football.
- Slice Monterey Jack cheese into thin strips and arrange on top to create football laces.
- Serve with crackers and enjoy!