Dill Pickle Cream Cheese Ball
This Dill Pickle Cream Cheese Ball is a creamy, tangy appetizer made with cream cheese, Greek yogurt, sharp cheddar, and plenty of chopped dill pickles. Easy to make ahead and perfect for parties, holidays, or spring entertaining.
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Ingredients
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)
Instructions
- 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.
- Fold in shredded cheddar cheese and diced pickle until combined, with a spatula.
- 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.
- When ready to serve: To a shallow plate or bowl, mix shredded cheddar, fresh dill and pecans, if using.
- Remove chilled cheese ball from plastic wrap and roll ball into mixture to coat with topping.
- Serve with Dandy® Celery Sticks and/or crackers or pretzels, etc.
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