Description
These dill pickle cheese balls are a tangy, creamy, and flavorful appetizer, perfect for pickle lovers! With the sharpness of cheese, the zestiness of pickles, and a hint of dill, they’re great for parties, holiday gatherings, or just as a fun snack.
Ingredients
Units
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) shredded sharp cheddar cheese
- 1/2 cup (75 g) finely chopped dill pickles
- 1–2 tablespoons pickle juice (adjust to taste)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1/4 teaspoon black pepper
For the coating:
- 1/2 cup (75 g) chopped dill pickles
- 1/4 cup (15 g) chopped fresh dill or parsley
Instructions
- Prepare the cheese mixture:
- In a mixing bowl, combine the cream cheese, cheddar cheese, chopped dill pickles, pickle juice, garlic powder, onion powder, dill, and black pepper. Mix until well blended and smooth.
- Chill the mixture:
- Cover the bowl with plastic wrap and refrigerate for about 30 minutes to firm up the mixture. This makes it easier to shape.
- Form the cheese balls:
- Once chilled, scoop out portions of the mixture (about 1–2 tablespoons each) and roll them into small balls with your hands.
- Prepare the coating:
- In a shallow dish, mix the chopped dill pickles and fresh dill or parsley. Roll each cheese ball in the coating mixture, pressing gently to adhere.
- Chill and serve:
- Place the coated cheese balls on a plate or tray, cover, and refrigerate for at least 1 hour to let the flavors meld. Serve chilled with crackers, veggies, or pretzels.
Notes
- For a spicier kick, add a pinch of cayenne pepper or chopped pickled jalapeños to the cheese mixture.
- You can prepare these cheese balls up to 2 days in advance; store them in an airtight container in the refrigerator.
- Use mini pretzel sticks as a fun way to serve individual cheese balls.