Dill Pickle Cheese Ball
A creamy and tangy cheeseball, studded with crunchy dill pickles, that's a hit for any gathering, from potlucks to game days.
Ingredients
Cheeseball
- 16 ounces cream cheese, softened Full-fat recommended for best texture
- 4 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- to taste Salt and freshly ground black pepper
- 1 cup shredded cheddar cheese Sharp or mild, your choice
- 1.5 cups chopped dill pickles Well drained; chop more finely for kids
- 2 tablespoons fresh chopped dill
Coating
- 1/2 cup shredded or finely chopped cheddar cheese
- 1 tablespoon fresh chopped dill
- 1 teaspoon lemon zest
Instructions
Preparation
- In a medium bowl, use a hand mixer to beat the softened cream cheese with sour cream, garlic powder, lemon juice, salt and pepper. Mix 1–2 minutes until smooth and fluffy.
- Stir in the shredded cheddar, chopped dill pickles and fresh dill until evenly combined. Taste and adjust seasoning.
- Lay two long sheets of plastic wrap in an X on a flat surface. Spoon the cheese mixture into the center. Gather the plastic wrap up and twist the top, tightening to form a smooth ball. Squeeze gently with your hands to shape.
- Transfer the wrapped ball to a plate and refrigerate at least 2 hours, until firm. Overnight is fine and often improves the flavor melding.
Coating
- On a piece of parchment or a plate, spread the 1/2 cup cheddar, 1 tablespoon chopped dill and lemon zest in an even layer.
- Unwrap the chilled cheese ball and roll it gently across the coating, pressing lightly so the toppings adhere and cover any exposed areas.
Serving
- Place the cheeseball on a serving platter. Surround with crackers, toasted baguette slices, fresh vegetables and let guests dig in.
Notes
For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream; drain pickles well on paper towels. You can also use dried dill if fresh is unavailable. Optional creative twists include adding turkey bacon bits, jalapeños, ranch seasoning.