Dill Pickle Cheeseball

A cheeseball with the front taken out of it

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.

Course Appetizer

Cuisine American

Keyword dill pickle cheeseball

Prep Time 15

Chill Time 2

Total Time 2 15

Servings

Calories 194kcal

Author Jessica - Together as Family

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

I don't normally add the optional chopped fresh dill on the outside of the cheeseball. It can offer a pungent, bold dill flavor if that's what you want. I only use the shredded cheese.

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!

Nutrition