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Dill Pickle Cheeseball is one of the best appetizers for all the pickle lovers! A ball of cream cheese seasoned with dill pickle juice and seasonings, and then it’s covered in shredded cheese. Serve with an assortment of dipping options like crackers, pretzels, vegetable sticks, and baguette bread slices.
Be sure and try these other delicious of variations of savory & sweet cheeseballs – Dried Beef Cheese Ball, Monster Cookie Dough Cheeseball, The Best Classic Cheeseball, and Mini Cheeseball Bites.
Dill Pickle Cheeseball (Cheeseball Recipe)
If you’re a fan of pickles and all the dill pickle recipes, then this cheese ball is something you need! As if a cheeseball wasn’t good enough – add some finely chopped dill pickles + dill pickle juice, and you have the best cheeseball ever.
I love serving this cheeseball recipe with an assortment of dipping options, that way, everyone can try their favorites or try a new one each time they want to get a bite.
Ingredients Needed
- Cream Cheese : Acts as the base of the cheeseball, providing a rich, creamy texture that binds all the other ingredients together. I recommend only using full-fat name brand cream cheese (Philadelphia brand) as it tastes the best.
- Dill Pickle Juice : Adds so much tangy pickle flavor throughout the cheeseball, enhancing the overall pickle taste while also softening the cream cheese to make it easier to mix and dip.
- Garlic Powder : Adds subtle, savory depth of flavor, complementing the tanginess of the pickles without overpowering the other ingredients.
- Onion Powder : Subtle onion flavor without raw onion chunks.
- Dried Dill Weed : Reinforces the dill pickle flavor. Dill weed + dill pickles is a match made in heaven for sure.
- Black Pepper
- Chopped Dill Pickles : Provides the signature dill pickle flavor and a bit of crunch, which enhances the overall texture and adds a pop of color.
- Sliced Green Onions
- Shredded Cheddar Cheese : Because we’re not melting the cheese, you can shred your own cheese from a block of cheddar or buy it pre-shredded in the bag. I think the freshly shredded cheese from a block tastes the best, so that’s what I use.
- Chopped Fresh Dill : This is optional and just adds an extra depth of herby, aromatic flavor to the cheeseball. I don’t add it, because fresh herbs can be overpowering sometimes.
How To Make A Dill Pickle Cheeseball
In a large mixing bowl, add the softened cream cheese and dill pickle juice. Use an electric hand mixer, on medium speed, and beat until combined and creamy, and all the pickle juice is absorbed into the cream cheese.
Add the garlic powder, onion powder, dill weed, and black pepper. Blend until combined.
Using a rubber spatula, fold in the chopped dill pickles, green onions, and the shredded cheddar cheese until the ingredients are well combined.
Dump the cheeseball mixture onto a large piece of plastic wrap (that’s placed on the counter top), and wrap it up to form a ball. Refrigerate for at least 2-4 hours (or up to overnight) to allow the flavors to meld together and the cheeseball to firm up.
If you’d like to add a coating, mix together the 1/2 cup shredded cheddar cheese and chopped dill weed (optional) onto a plate. Roll the chilled cheeseball in it until it’s coated.
Place the cheeseball onto a serving plate and serve alongside your favorite dipping options such as crackers, pretzels, baguette bread, pickle slices, vegetables sticks, etc.
How To Store A Cheese Ball
Store any leftover cheeseball inside an airtight container, or cover it tightly with plastic wrap, in the refrigerator for up to 5 days. This dill pickle cheeseball is best served chilled from the fridge, and it will soften slightly as it sits out at room temperature, which makes it more easily ‘dippable’ for everyone.
Recipe Tips
- Prepare the cheeseball at least 2-4 hours in advance, or up to overnight (the day before). This allows plenty of time for the cheeseball to chill in the refrigerator which helps the flavors meld together, resulting in a more flavorful cheeseball. I always find it funny cause the cheeseball tastes like nothing special after you mix it up; but once you refrigerate it, it tastes amazing and completely different. So don’t skip the fridge time!
- Serve the pickle cheeseball with a variety of dipper options. Some ideas are crackers, pretzels (we love pretzel thins), sliced vegetables or sticks of fresh veggies, baguette bread (toasted or untoasted), and for more intense pickle flavor try serving some dill pickle chips as a dipping option or dill pickle potato chips.
More Pickle Recipes You’ll Love
- Ham and Pickle Roll Ups
- Dill Pickle Pasta Salad
- Dill Pickle Chicken Salad
- Pickle Chicken
- Fried Pickle Dip
- Dill Pickle Deviled Eggs
Dill Pickle Cheeseball
Ingredients
- 2 bars (8 oz each) full-fat cream cheese softened
- 1/4 cup dill pickle juice (from the pickle jar)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ¼ teaspoon black pepper
- 1 cup finely chopped dill pickles
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
Coating The Cheeseball
- 1/2 cup shredded cheddar cheese (or more to taste)
- 2 tablespoons finely chopped fresh dill optional
Instructions
- In a large mixing bowl, add the softened cream cheese and dill pickle juice. Use an electric hand mixer, on medium speed, and beat until combined and creamy, and all the pickle juice is absorbed into the cream cheese.2 bars (8 oz each) full-fat cream cheese, 1/4 cup dill pickle juice
- Add the garlic powder, onion powder, dill weed, and black pepper. Blend until combined.½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill weed, ¼ teaspoon black pepper
- Using a rubber spatula, fold in the chopped dill pickles, shredded cheddar cheese, and green onions until the ingredients are well combined.1 cup finely chopped dill pickles, 1/4 cup finely chopped green onions, 1 cup shredded cheddar cheese
- Dump the cheeseball mixture onto a large piece of plastic wrap (that's placed on the counter top), and wrap it up to form a ball. Refrigerate for at least 2-4 hours (or up to overnight) to allow the flavors to meld together and the cheeseball to firm up.
- If you'd like to add a coating, mix together the 1/2 cup shredded cheddar cheese and chopped dill weed (optional) onto a plate. Roll the chilled cheeseball in it until it's coated.1/2 cup shredded cheddar cheese, 2 tablespoons finely chopped fresh dill
- Place the cheeseball onto a serving plate and serve alongside your favorite dipping options such as crackers, pretzels, baguette bread, chips, pita bread or pita crackers, naan bread, pickle slices, vegetables sticks, etc.
Video
Notes
Nutrition
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