Description
A creamy and tangy dill pickle cheese ball, packed with cheddar cheese and fresh dill, perfect for any gathering or as a fun appetizer.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 4 tablespoons sour cream
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese
- 1 1/2 cups chopped dill pickles
- 2 tablespoons fresh chopped dill
- 1/2 cup shredded cheddar cheese (for coating)
- 1 tablespoon fresh chopped dill (for coating)
- 1 teaspoon lemon zest (for coating)
Instructions
- Beat cream cheese and sour cream until smooth.
- Mix in garlic powder, lemon juice, salt, and pepper.
- Fold in 1 cup cheddar cheese.
- Add chopped pickles and 2 tablespoons dill.
- Form into a ball, wrap in plastic, and refrigerate for at least 2 hours.
- Combine remaining cheddar, dill, and lemon zest on a plate.
- Roll chilled cheese ball in coating mixture.
- Let sit at room temperature 15-20 minutes before serving.
Notes
- This cheese ball can be made a day in advance and refrigerated overnight.
- For an extra crunch, use extra dill pickle slices to garnish the top.
- Serve with crackers, vegetables, or pretzels for dipping.
Nutrition
- Serving Size: 1/8th of cheese ball
- Calories: 200
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg