The Ultimate Dill Pickle Cheese Ball
Satisfy your cravings and indulge in the ultimate snacking experience with a dill pickle cheese ball.
Servings: 12
Equipment
- Hand Mixer
Ingredients
Cheese Ball
- 16 ounces cream cheese, softened
- 4 tablespoons sour cream
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh chopped dill
- salt and pepper to taste
- 1 and ½ cups diced kosher dill pickles (see recipe for homemade pickles below)
Homemade Refrigerator Dill Pickles
- 2 pounds pickling cucumbers (about 10)
- ¾ cup Mrs. Wages® White Distilled Vinegar (5% acidity)
- 2 cups water
- 1 packet Mrs. Wages® Kosher Dill Pickles Mix
Cheese Ball Coating
- ½ cup shredded cheddar cheese
- 1 tablespoon fresh chopped dill
Instructions
For The Homemade Refrigerator Dill Pickles
- Wash cucumbers and cut off ends. Slice into spears and pack tightly in clean, sterilized pint jar.
- Make pickling brine according to directions on back of Mrs. Wages® Kosher Dill Pickles Mix packet.
- Pour brine over each jar of cucumbers, leaving 1/2 inch headspace at the top. Wipe rims clean, seal, and let cool to room temperature.
- Keep refrigerated and use within 6 months. Once opened, jar of pickles should be eaten within 1 week. *Recipe makes 4 pint jars of pickles. *Recipe Tips: If you need more liquid to fill your jars, add a mixture of 1 part hot vinegar and 2 parts hot water. Unused pickle brine can be stored in non-reactive container in fridge for 1 week.
For The Cheese Ball
- In a large mixing bowl, combine cream cheese, sour cream, garlic powder, lemon juice, salt and pepper. Use hand mixer and cream until smooth.
- Stir in 1 cup shredded cheddar cheese, 2 tablespoons fresh chopped dill, and 1 and 1/2 cups diced dill pickles.
- Lay two long pieces of plastic wrap on flat surface. Overlap one on top of other to make an "x" shape.
- Spoon cheese ball mixture into center of plastic wrap. Pull up edges of wrap and tighten to seal.
- Once sealed, use hands as needed to smooth and help form ball shape. Place in fridge and chill for at least 2 hours, or until firm.
- When chilled, unwrap and carefully coat cheese ball in mixture of 1/2 cup shredded cheddar cheese and 1 tablespoon fresh dill.
- Place cheese ball on large platter, serve with crackers, and enjoy!
Notes
Leftover cheese ball should be stored in airtight food storage container and kept in the fridge. It is best eaten within 3-5 days.
Extra jars of homemade dill pickles should be kept in the fridge for up to 6 months. Once opened, pickles should be eaten within 1 week.