Dill Pickle Cheeseball
This Dill Pickle Cheeseball is made with cream cheese, chopped dill pickles, shredded cheddar cheese, fresh dill, and green onions. It’s an easy cold appetizer recipe that has a creamy texture with a little tang from the pickles and is coated with more cheese and dill before serving.
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This is a great make ahead appetizer to holiday gatherings, game day parties, potlucks, and family get-togethers.
And for more cheeseball appetizer recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 2 (8-ounce) packages cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon plus ½ teaspoon fresh dill, divided
- ¼ teaspoon black pepper
- 1 cup finely chopped dill pickle spears
- 1½ cups shredded cheddar cheese, divided
- ¼ cup finely chopped green onions
- A small splash of dill pickle juice
How to Make Dill Pickle Cheeseball
Step 1: Mix the ingredients. In a large mixing bowl, combine the softened cream cheese, garlic powder, onion powder, ½ teaspoon fresh dill, black pepper, chopped dill pickles, 1 cup shredded cheddar cheese, green onions, and a small splash of pickle juice.
Step 2: Combine everything. Mix until all the ingredients are evenly distributed and the mixture is smooth and well combined.
Step 3: Shape the cheese ball. Use your hands to shape the mixture into a ball. Wrap it tightly with plastic wrap and refrigerate for 4–6 hours or overnight until firm.
Prepare the coating. Before serving, combine the remaining ½ cup shredded cheddar cheese and 1 tablespoon fresh dill on a plate.
Step 4: Remove the cheese ball from the refrigerator and roll it in the cheese and dill mixture until fully coated.
Place it on a serving plate and enjoy with your favorite crackers or dippers.
Important Recipe Notes
- Use softened cream cheese: Let the cream cheese sit at room temperature for about 30 minutes before mixing. This makes it easier to combine with the other ingredients and creates a smooth, creamy texture.
- Drain the chopped pickles well: Remove excess pickle juice before adding the pickles to the mixture. Too much liquid can make the cheese ball too soft to hold its shape.
- Add pickle juice sparingly: A small splash is enough to add extra dill pickle flavor without making the mixture watery.
- Chill until firm: Refrigerate the cheese ball for at least 4–6 hours or overnight. This helps it hold its shape and makes it easier to coat with the cheddar cheese and dill.
- Add the coating before serving: For a fresh appearance, roll the cheese ball in the remaining cheddar cheese and dill just before serving.
- Make ahead: You can prepare the cheese ball a day ahead and keep it covered in the refrigerator until ready to serve.
- Serving suggestion: Serve with crackers, pretzels, toasted baguette slices, or fresh vegetables for an easy party appetizer.
Dill Pickle Cheese Ball
Ingredients
- 2 8-ounce packages cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon plus ½ teaspoon fresh dill divided
- ¼ teaspoon black pepper
- 1 cup finely chopped dill pickle spears
- 1½ cups shredded cheddar cheese divided
- ¼ cup finely chopped green onions
- A small splash of dill pickle juice
Instructions
- Mix the ingredients. In a large mixing bowl, combine the softened cream cheese, garlic powder, onion powder, ½ teaspoon fresh dill, black pepper, chopped dill pickles, 1 cup shredded cheddar cheese, green onions, and a small splash of pickle juice.
- Combine everything. Mix until all the ingredients are evenly distributed and the mixture is smooth and well combined.
- Shape the cheese ball. Use your hands to shape the mixture into a ball. Wrap it tightly with plastic wrap and refrigerate for 4–6 hours or overnight until firm.
- Prepare the coating. Before serving, combine the remaining ½ cup shredded cheddar cheese and 1 tablespoon fresh dill on a plate.
- Coat and serve. Remove the cheese ball from the refrigerator and roll it in the cheese and dill mixture until fully coated. Place it on a serving plate and enjoy with your favorite crackers or dippers.
