DILL PICKLE CHEESE BALLS
These Dill Pickle Cheese Balls are tangy, creamy, and bursting with flavour. Perfect for parties, holidays, or snacking, they are easy to make and packed with cheddar cheese, pickles, and fresh herbs.
Ingredients
For the Cheese Balls:
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ⅓ cup finely chopped dill pickles
- 2 tablespoons pickle juice
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
For Coating:
- ½ cup crushed pretzels or crushed crackers
- 2 tablespoons chopped fresh parsley optional
Instructions
Mix the Filling:
- In a medium bowl, beat the cream cheese until smooth. Mix in cheddar cheese, chopped pickles, pickle juice, dill, garlic powder, onion powder, and black pepper until well combined.
Shape the Balls:
- Scoop tablespoon-sized portions of the mixture and roll into small balls.
Coat:
- Roll each ball in the crushed pretzels or cracker crumbs. Sprinkle with parsley if desired.
Chill:
- Refrigerate the cheese balls for at least 30 minutes before serving to firm up.
Notes
Make Ahead:
Prepare the cheese balls up to 2 days in advance and store covered in the fridge. Customising the Flavour:
Add chopped jalapeños for a spicy kick or mix in crumbled bacon for extra savouriness. Serving Suggestions:
Serve with crackers, pretzels, or fresh veggie sticks. Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prepare the cheese balls up to 2 days in advance and store covered in the fridge. Customising the Flavour:
Add chopped jalapeños for a spicy kick or mix in crumbled bacon for extra savouriness. Serving Suggestions:
Serve with crackers, pretzels, or fresh veggie sticks. Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days.