Best Dill Pickle Cheese Ball (Print Version)

# Ingredients:

→ Cheese Mixture

01 - 16 oz full-fat cream cheese (450g), softened to room temperature

02 - 2 tablespoons creamy sour cream or tangy Greek yogurt

03 - 1 cup finely shredded sharp Cheddar cheese (65g)

→ Pickles and Herbs

04 - 1 cup finely chopped dill pickles (145g)

05 - 1 tablespoon pickle juice from the jar

06 - 2 green onions, finely chopped

07 - 2 tablespoons fresh chopped dill

→ Seasonings

08 - 1 teaspoon Dijon mustard

09 - ½ teaspoon garlic powder

10 - ½ teaspoon sweet paprika powder

11 - ½ teaspoon fine sea salt or kosher salt

12 - ¼ teaspoon freshly ground black pepper

→ Coating

13 - ½ cup finely chopped Cheddar cheese (55g)

14 - 1 tablespoon fresh chopped dill

15 - 2 teaspoons toasted sesame seeds

# Instructions:

01 - In a large bowl, beat the cream cheese until smooth and creamy. Add the sour cream and pickle juice, mixing until perfectly combined and silky.

02 - Fold in the chopped pickles, green onions, shredded Cheddar, fresh dill, Dijon mustard, and all the seasonings. Mix until everything is evenly distributed throughout the cream cheese mixture.

03 - Scoop the mixture onto a large piece of plastic wrap. Gather the edges and twist to form a ball, using the wrap to smooth the surface. Pop it in the fridge for at least 3 hours or overnight for the best flavor development.

04 - When ready to serve, combine the coating ingredients on a plate. Unwrap your chilled cheese ball and gently roll it in the coating mixture until it's completely covered in cheesy, herby goodness.

# Notes:

01 - For the best taste and texture, use full-fat cream cheese (don't go below 16-17% fat content)

02 - Make it a day ahead for better flavor development

03 - Leftovers make an amazing sandwich spread

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