Dill Pickle Cheese Ball
A tangy, creamy cheese ball that combines cream cheese, dill pickles, and cheddar for a crowd-pleasing appetizer perfect for any gathering.
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.
Notes
For best results, assemble the cheese ball the day before to improve flavor melding. This cheese ball is perfect for sharing and is best served with sturdy crackers or fresh vegetables.