Dill Pickle Cheese Ball Recipe
I first served this dill pickle cheese ball at a summer potluck and watched it disappear faster than the potato salad. It’s a tangy, creamy crowd-pleaser that mixes classic cream cheese richness with the bright zip of dill pickles and lemon — perfect for parties, game days, or a simple appetizer for weeknight guests. If you like crunchy pickle snacks, you’ll also enjoy a similar flavor profile in these dill pickle ranch cheese bites that are great for low-carb crowds.
Why you’ll love this dish
There’s a reason this recipe keeps showing up on party tables: it’s fast, forgiving, and full of flavor. The cream cheese base gives a smooth, spreadable texture while shredded cheddar adds bite. Chopped dill pickles bring acidity and crunch so every bite feels fresh. Make it for holidays, tailgates, or an impromptu appetizer — it travels well and pairs with everything from crackers to crudité.
“A crowd-pleaser with just the right pickle tang — I brought it to three gatherings in one month.”
Step-by-step overview
Before you assemble anything, here’s what to expect:
- Soften the cream cheese so the base blends silky-smooth.
- Mix in sour cream and seasonings for tang and lift.
- Fold in shredded cheddar, chopped dill pickles, and fresh dill.
- Shape the mixture into a ball, chill until firm, then roll in the coating.
- Serve chilled with crackers or veggies.
What you’ll need
Cheeseball:
- 16 ounces cream cheese, softened (room temperature)
- 4 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- 1½ cups chopped dill pickles (drained and patted dry)
- 2 tablespoons fresh chopped dill
Coating:
- 1/2 cup shredded or finely chopped cheddar cheese
- 1 tablespoon fresh chopped dill
- 1 teaspoon lemon zest
Notes/substitutions:
- Use low-fat cream cheese and Greek yogurt in place of sour cream for a lighter version, though texture will be slightly looser.
- Swap sharp cheddar for smoked cheddar for a deeper flavor, or use pepper jack for a spicy kick.
Step-by-step instructions
- Soften and blend: Beat the cream cheese, sour cream, garlic powder, lemon juice, and a pinch of salt and pepper with a hand mixer for 1–2 minutes until smooth and fluffy.
- Fold in mix-ins: Stir in the shredded cheddar, chopped dill pickles, and fresh dill until evenly distributed. Taste and adjust seasoning.
- Shape and chill: Lay two long strips of plastic wrap in an “X” on a flat surface. Spoon the cheese mixture into the center. Gather the plastic wrap up and twist to shape into a tight ball. Refrigerate at least 2 hours until firm.
- Prepare coating: On a flat surface spread the shredded/chopped cheddar, fresh dill, and lemon zest in an even layer.
- Coat the ball: Unwrap the chilled cheese ball and roll it over the coating until fully covered. Press gently to adhere any uncovered spots.
- Serve: Transfer to a platter and serve with crackers, sliced baguette, or raw veggies.
Best ways to enjoy it
This cheese ball is built for sharing. Serve it with:
- A sturdy cracker or baguette slices for scooping.
- Fresh vegetables like sliced cucumbers, bell peppers, and celery for a lighter option.
- Pickle-forward snacks — pair it with some warm, crunchy chips like these air fryer spicy dill pickle chips for a flavor echo that guests will love.
For a party spread, place it on a wooden board with charcuterie, olives, and roasted nuts.
Storage and reheating tips
- Refrigerator: Store the cheese ball wrapped tightly in plastic wrap or an airtight container for up to 4–5 days. Keep it chilled until serving.
- Freezing: You can freeze the uncoated cheese ball for up to 2 months. Wrap it well in plastic and a layer of foil. Thaw in the refrigerator overnight before coating and serving.
- Food safety: Because this contains dairy and fresh herbs, keep it refrigerated and don’t leave it at room temperature for more than 2 hours during serving.
Pro chef tips
- Dry your pickles: Pat chopped pickles dry with paper towels to avoid a watery cheese ball. Excess moisture thins the mixture and makes coating difficult.
- Texture control: If you prefer a firmer ball, use finely shredded cheese rather than coarsely grated. For extra creaminess, increase sour cream by 1 tablespoon.
- Chill in stages: After shaping but before the final chill, place the wrapped ball on a tray in the freezer for 20 minutes. This firms the exterior and helps the coating stick more evenly.
- Make ahead: Assemble the day before — chilling overnight improves flavor melding. For a themed spread, pair with the tangy crunch in this crispy dill pickle parmesan chicken as an entree.
Creative twists
- Bacon & chive: Fold in 3–4 tablespoons crispy bacon bits and 2 tablespoons chives for a smoky profile.
- Jalapeño cheddar: Replace half the cheddar with pepper jack and add 1 minced jalapeño for heat.
- Vegan option: Use a vegan cream cheese and dairy-free cheddar alternative, and sub vegan sour cream. Drain pickles very well to avoid excess water.
- Mini versions: Roll tablespoon-sized bites and chill to make single-serving appetizer “cheese truffles” on skewers.
FAQ
Q: How long does this cheese ball take to make?
A: Active prep is about 15–20 minutes. Chilling requires at least 2 hours, though overnight yields better texture and flavor.
Q: Can I use sweet pickles instead of dill pickles?
A: You can, but sweet pickles will change the flavor profile — expect a sweeter, less tangy result. If using sweet pickles, reduce added lemon by a small amount to keep balance.
Q: Is it okay to use dried dill instead of fresh?
A: Fresh dill gives brighter flavor and better texture for both the mix and coating. If you must use dried, use about 1 teaspoon dried dill in place of the 2 tablespoons fresh, but add more to taste.
Q: Can the cheese ball be frozen after coating?
A: It’s better to freeze uncoated, then thaw and apply the fresh coating before serving. Coating ingredients like fresh dill and zest don’t freeze well.
Conclusion
This dill pickle cheese ball is an easy, flavor-forward appetizer that’s ideal for gatherings and make-ahead entertaining. For another take on this classic, check out The Best Dill Pickle Cheese Ball » The Fast Recipe Food Blog to see a similar recipe and technique. If you want more variations and reader-tested tips, read the straightforward version at Dill Pickle Cheese Ball – I Am Homesteader.
Dill Pickle Cheese Ball
Ingredients
Cheeseball Ingredients
- 16 ounces cream cheese, softened (room temperature)
- 4 tablespoons sour cream Use low-fat Greek yogurt for a lighter version
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- to taste Salt and freshly ground black pepper
- 1 cup shredded cheddar cheese Sharp or smoked cheddar can be used
- 1.5 cups chopped dill pickles (drained and patted dry) Dry pickles to avoid a watery cheese ball
- 2 tablespoons fresh chopped dill Fresh dill is recommended for better flavor
Coating Ingredients
- 1/2 cup shredded or finely chopped cheddar cheese
- 1 tablespoon fresh chopped dill
- 1 teaspoon lemon zest
Instructions
Preparation
- Soften the cream cheese by letting it sit at room temperature until soft.
- Beat the softened cream cheese, sour cream, garlic powder, lemon juice, and a pinch of salt and pepper with a hand mixer for 1–2 minutes until smooth and fluffy.
- Stir in the shredded cheddar, chopped dill pickles, and fresh dill until evenly distributed. Taste and adjust seasoning.
- Lay two long strips of plastic wrap in an “X” on a flat surface. Spoon the cheese mixture into the center.
- Gather the plastic wrap up and twist to shape into a tight ball. Refrigerate for at least 2 hours until firm.
Coating
- On a flat surface, spread the shredded/chopped cheddar, fresh dill, and lemon zest in an even layer.
- Unwrap the chilled cheese ball and roll it over the coating until fully covered. Press gently to adhere any uncovered spots.
Serving
- Transfer the coated cheese ball to a platter and serve with crackers, sliced baguette, or raw veggies.
