Prepare the ingredients

• Shred the block of extra sharp cheddar cheese.
• Mince the jalapeño very finely, scraping out the seeds if you want less heat.
• Cook the bacon until extra crispy, then chop it into tiny pieces.

Mix the cheese ball base

• In a bowl, combine the softened cream cheese, sour cream, onion powder, black pepper and garlic powder.
• Add a couple of handfuls of the shredded cheddar, about half of the jalapeño, half of the bacon and a handful of sliced green onions.
• Stir everything together until evenly combined.

Shape and chill

• Shape the mixture into a ball with a spoon or your hands.
• Wrap it tightly in plastic wrap or a zip-top bag.
• Refrigerate until firm and cold.

Coat with toppings

• Mix the remaining jalapeño, bacon, green onions and shredded cheddar in a shallow dish.
• Roll the chilled cheese ball in the topping mixture until fully coated.

Serve

• Serve the cheese ball cold with crackers or vegetables.