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Dill Pickle Cheese Ball Recipe

This Dill Pickle Cheese Ball is a delightful and tangy appetizer that combines creamy cheese with the zesty flavor of dill pickles. It's perfect for parties, gatherings, or as a snack for your family.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 plastic wrap
  • 1 serving platter
  • 1 cheese knife

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • ½ cup dill pickles finely chopped
  • ¼ cup dill pickle juice
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried dill)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • to taste salt
  • to taste pepper
  • ¼ cup chopped pecans or walnuts optional, for coating

Instructions
 

  • In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Mix until well blended and creamy.
  • Add the finely chopped dill pickles and their juice into the cheese mixture. Then, add the fresh dill, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly combined.
  • Once the mixture is well combined, use your hands to shape it into a ball. Wrap the cheese ball in plastic wrap and refrigerate for at least 1 hour to help it firm up.
  • If desired, spread the chopped pecans or walnuts on a plate. Once the cheese ball is chilled, roll it in the nuts to coat the outside for added flavor and crunch.
  • Remove the plastic wrap, place the cheese ball on a serving platter, and serve with crackers, bread, or fresh vegetables.
  • For a spicier version, consider adding diced jalapeños or a dash of hot sauce to the mixture.
  • This cheese ball can be made a day in advance and stored in the refrigerator until serving.
  • Adjust the amount of dill pickle juice according to your desired taste; less for a thicker consistency, more for a tangier flavor.

Notes

For a spicier version, consider adding diced jalapeños or a dash of hot sauce to the mixture.
This cheese ball can be made a day in advance and stored in the refrigerator until serving.
Adjust the amount of dill pickle juice according to your desired taste; less for a thicker consistency, more for a tangier flavor.