Jalepeño Bacon Cheeseball

Warning: There is a great possibility that this might become your favorite appetizer.  It doesn't matter if I make this for Thanksgiving, dinners with friends, or just for a snack...it always disappears quickly!  The ingredients are fresh and flavorful and combine beautifully to make an incredibly delicious pre-dinner treat. [I mean, it does combine bacon, jalepeños, and cheese...]

Ingredients:
8 oz reduced fat cream cheese, at room temperature
1/2 cup sharp cheddar cheese, shredded
1 tsp lime juice
pinch cayenne pepper
1/4 tsp ground cumin
1 garlic clove, minced
1/2 tsp Worcestershire sauce
2 jalepeños [ribs & seeds removed], finely chopped
6 slices of bacon (cooked to be nice and crispy, then broken into small pieces)
1/4 cup pecans, chopped
2 tbs fresh parsley, chopped
crackers [for serving]

Directions:
In a medium bowl using a strong spoon, mix together the cream cheese and sharp cheddar cheese.  Then add the lime juice, cayenne pepper, ground cumin, garlic, and Worcestershire sauce.  Next, stir in half of the jalepeños and half of the bacon.

On a salad plate, mix the other half of the bacon and jalepeños with the parsley and pecans.  Spread out the ingredients to cover the plate.  [You're going to roll the other ingredients in this to get the nice outer layer of the ball.]

To make the ingredients into a ball, it works best to have slightly wet hands.  Run your hands under the faucet.  Don't dry them, but also don't leave them dripping water.  Then scoop the cream cheese mixture from the bowl and pretend you're making a snowball with the mixture.  Once it's nice and round, roll the ball in the pecans, jalepeños, bacon, and parsley.  Wrap it tightly in cling wrap and refridgerate.  Remove it from the fridge about 15 minutes before serving it.  Surround the decadent cheeseball in your favorite crackers and dive in -- it won't last long!