Dill Pickle Cheese Ball (Print Version)
# Ingredients:
→ Cheese Blend
01 -
450g (16 oz) of full-fat cream cheese, brought to room temperature
02 -
1 cup (65g) of shredded sharp Cheddar cheese, finely grated
03 -
2 tablespoons of silky sour cream or tangy Greek yogurt
→ Pickle Lovers and Fresh Herbs
04 -
145g (1 cup) of dill pickles, finely diced
05 -
1 tablespoon of juice straight from the pickle jar
06 -
2 green onions, chopped into small bits
07 -
2 tablespoons of freshly snipped dill
→ Flavor Boosters
08 -
1 teaspoon of bold Dijon mustard
09 -
½ teaspoon of garlic powder for a savory kick
10 -
½ teaspoon of sweet paprika powder
11 -
½ teaspoon of fine sea salt or kosher salt, your choice
12 -
¼ teaspoon of freshly ground black pepper
→ Outer Layer
13 -
55g (½ cup) of finely diced Cheddar cheese
14 -
1 tablespoon of freshly chopped dill
15 -
2 teaspoons of toasted sesame seeds
# Instructions:
01 -
Start by beating cream cheese in a big mixing bowl until it's perfectly soft and smooth. Stir in the sour cream and pickle juice until the mixture is evenly blended and creamy.
02 -
Toss in the diced pickles, green onions, shredded Cheddar, fresh dill, Dijon mustard, and all the spices. Gently fold everything until the mixture is evenly combined.
03 -
Place the mixture on a large sheet of plastic wrap. Pull the wrap around the mixture and twist the ends, shaping it into a smooth ball. Chill it in the fridge for a minimum of 3 hours or leave it overnight for a richer flavor.
04 -
Before serving, mix the coating ingredients on a flat surface like a plate. Take the chilled cheese ball, unwrap it, and gently cover it with the coating mixture, ensuring it's entirely coated with cheesy and herbaceous deliciousness.
# Notes:
01 -
Go for full-fat cream cheese with at least 16-17% fat for the best texture.
02 -
Prepare it the day before to let the flavors really come through.
03 -
Any leftovers can double as an awesome spread for sandwiches.