• 1 8-ounce brick cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup Mexican cheese blend
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried oregano
  • Salt and pepper
  • 1/2 small red onion, minced
  • 1/4 cup pickled jalapeños, chopped
  • A handful of cilantro, chopped
  • Juice of 1/2 lime
  • 2 cups tortilla chips plus additional for serving
  • Olives, for garnish
  • Red and green bell pepper slices, for garnish


Serves: 8-10 servings


In a bowl, mix together cream cheese, sour cream, cheese, cumin, chili powder, paprika, oregano, salt, pepper, red onion, jalapeños, cilantro and lime juice.

Form the cheese mixture into a ball and wrap in plastic wrap to chill for at least 1 hour.

Place the tortilla chips in a bag and crush them with a rolling pin to create a fine crumb.

When you are ready to serve, remove the cheese ball from the fridge, roll it in the crushed chips to coat and form it into a football shape.  Use a few small-cut olives to make stiches on the top so it looks like a football.

Serve with tortilla chips and red and green pepper slices.