Easy Homemade Dill Pickle Cheese Ball (Print version)
A creamy, tangy dill pickle cheese ball with cheddar and ranch seasoning. Perfect for parties and game day.
# Ingredients:
For the cheese ball
01 -
8 oz (225 g) cream cheese, softened
02 -
1/4 cup (60 g) sour cream
03 -
1 cup (100 g) sharp cheddar cheese, freshly grated
04 -
1/2 cup (75 g) dill pickles, finely chopped and drained
05 -
1 tbsp ranch seasoning mix
06 -
1 tsp Worcestershire sauce
07 -
1/2 tsp garlic powder
08 -
1 tbsp dill pickle juice
09 -
2 tbsp fresh dill, chopped
For the coating
10 -
1/3 cup (35 g) pecans, finely chopped
11 -
2 tbsp fresh dill, chopped
# Instructions:
01 -
In a large bowl, beat the softened cream cheese and sour cream until completely smooth. Add the ranch seasoning, garlic powder, Worcestershire sauce, and pickle juice. Beat again until fully combined.
02 -
Stir in the grated cheddar, chopped pickles, and two tablespoons of fresh dill. Mix until the pickles and cheese are evenly distributed throughout the cream cheese base.
03 -
Scrape the mixture onto a sheet of plastic wrap. Gather the plastic around the mixture and twist it closed, forming a rough ball shape. Refrigerate for at least one hour, or up to two hours, until firm enough to handle.
04 -
Unwrap the chilled mixture and use your hands to press and smooth it into a tight, round ball. Roll the ball in the combined chopped pecans and fresh dill until the surface is evenly coated.
05 -
Transfer the coated cheese ball to a serving plate. Surround it with crackers, celery sticks, cucumber rounds, and extra pickle slices. Refrigerate leftovers promptly.
# Good to know:
01 -
Best served chilled or at cool room temperature for up to two hours.
02 -
For a bacon version, fold two strips of cooked, crumbled bacon into the mixture.