Tangy pickle party appetizer (Print Version)
A tangy and creamy cheese ball loaded with dill pickles and fresh herbs - perfect with crackers for holidays, game days, or any gathering.
# Ingredients:
→ Cheeseball
01 -
16 ounces Cream Cheese - softened
02 -
4 Tablespoon Sour Cream
03 -
1/2 teaspoon Garlic Powder
04 -
1 teaspoon Lemon Juice
05 -
Salt/Pepper - to taste
06 -
1 Cup Shredded Cheddar Cheese
07 -
1½ Cups Chopped Dill Pickles
08 -
2 Tablespoons Fresh Chopped Dill
→ Coating
09 -
1/2 Cup Shredded/Chopped Cheddar Cheese
10 -
1 Tablespoon Fresh Chopped Dill
11 -
1 teaspoon Lemon Zest
# Instructions:
01 -
With hand mixer, combine the cream cheese, sour cream, garlic powder, lemon juice, salt and pepper. Mix 1-2 minutes or until smooth and fluffy. Mix in shredded cheddar, pickles and fresh dill.
02 -
Lay two long strips of plastic wrap in an 'X' shape on a flat surface. Spoon cream cheese mixture into the center. Bring up edges of plastic wrap, close at the top tightening to create the cream cheese ball shape. Transfer to refrigerator and chill at least 2 hours or until firm.
03 -
Spread shredded/chopped cheddar, fresh dill and lemon zest in an even layer on a flat surface. Unwrap chilled cheese ball and roll onto toppings to coat. Gently press toppings into any non covered spots.
04 -
Transfer cheese ball to platter. Serve with crackers.
# Notes:
01 -
For best results, make sure the cream cheese is fully softened to room temperature before mixing.
02 -
Be sure to drain the pickles well to prevent excess moisture in the cheese ball.
03 -
This can be made up to 3 days ahead of time and kept refrigerated.