Dill Pickle Cheese Ball

dill pickle cheese ball5-1

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TOTAL TIME
2 hours

What You Need

Cheese Ball Interior

16-oz cream cheese, softened to room temperature

4 tbsp plain Greek yogurt

Juice from ½ lemon, about 1 heaping teaspoon

1 tsp pickle juice brine

2 tbsp fresh dill, chopped - or 1 tbsp dried dill spice

1/2 tsp garlic powder

1/2 tsp onion powder

Pinch of black pepper

1 cup shredded cheddar cheese

1 1/2 cups dill pickles, finely diced, drained of excess liquid

Topping

1/2 cup shredded cheddar cheese

1 1/2 tbsp fresh dill, chopped

finely chopped pecans or walnuts, for texture (optional)

Make It

1. Using a hand mixer, to a large mixing bowl add softened cream cheese, Greek yogurt, lemon juice, pickle juice, fresh dill, garlic powder, onion powder and black pepper. Beat until well combined.

2. Fold in shredded cheddar cheese and diced pickle until combined, with a spatula.

3. Using a spatula, shape the cream cheese mixture into a rough ball and place it in the center of a sheet of plastic wrap. Bring the edges of the plastic wrap up and around the mixture, twisting to seal and form a smooth, compact ball. Place the wrapped cheese ball in a bowl and refrigerate for at least 2 hours, up to overnight, until firm.

4. When ready to serve: To a shallow plate or bowl, mix shredded cheddar, fresh dill and pecans, if using.

5.  Remove chilled cheese ball from plastic wrap and roll ball into mixture to coat with topping.

6. Serve with Dandy® Celery Sticks and/or crackers or pretzels.

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