1 cup cooked diced bacon
2 large jalapeños, de-seeded and finely diced
250 g cream cheese, at room temperature
¾ cup Mexican-style grated cheese
2 tablespoons chopped fresh coriander
1 tsp Worcestershire sauce
1 tsp paprika
1 garlic clove, crushed
- Combine half of the diced bacon and one jalapeño on a plate and set aside.
- Place remaining bacon and jalapeño into a mixing bowl with all the remaining ingredients and season with salt and pepper. Mix until well combined.
- Roll the mixture into one large ball, then roll the ball in the reserved bacon and jalapeño to coat. Cover and chill for at least 1 hr before serving. Serve with vegetable crudités and assorted crackers.