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Dill Pickle Cheese Ball

A creamy cheese ball infused with tangy dill pickles and fresh dill, perfect for parties and gatherings. Quick to prepare and no baking required, it's a crowd-pleasing appetizer.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cheeseball
  • 16 ounces cream cheese, softened Let sit at room temperature for 30-60 minutes.
  • 4 tablespoons sour cream Can use Greek yogurt for a lighter version.
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • Salt to taste Salt
  • Pepper to taste Pepper
  • 1 cup shredded cheddar cheese Use freshly grated for best results.
  • 1 1/2 cups chopped dill pickles Drain well and pat dry.
  • 2 tablespoons fresh chopped dill
Coating
  • 1/2 cup shredded or chopped cheddar cheese
  • 1 tablespoon fresh chopped dill
  • 1 teaspoon lemon zest

Method
 

Preparation
  1. Soften the cream cheese to mix smoothly, around 30–60 minutes at room temperature.
  2. In a bowl, beat the cream cheese, sour cream, garlic powder, lemon juice, and a pinch of salt and pepper with a hand mixer until smooth and fluffy (1–2 minutes).
  3. Stir in the shredded cheddar, chopped dill pickles, and fresh chopped dill until evenly combined.
  4. Lay two long pieces of plastic wrap in an “X” on a flat surface. Spoon the mixture into the center.
  5. Gather the plastic wrap up and twist to form a tight ball. Seal and smooth the surface with your hands.
  6. Refrigerate for at least 2 hours, or until firm (overnight for more flavor).
Coating
  1. On a flat sheet of parchment, spread the coating ingredients in an even layer.
  2. Unwrap the chilled cheese ball and roll it onto the coating. Press gently to adhere any loose bits.
  3. Transfer to a serving platter. Serve with crackers, toasted baguette slices, or veggie sticks.

Notes

For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream. For extra crunch, use finely chopped cornichons or bread-and-butter pickles in place of dill pickles.