Ingredients
16 oz cream cheese, softened
1 1/2 cups shredded cheddar cheese
1/2 cup chopped dill pickles (about 3–4 medium-sized pickles)
2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
2 tablespoons pickle juice (optional for extra flavor)
2 teaspoons garlic powder
2 teaspoons onion powder
Salt and pepper, to taste
1/2 cup chopped pecans (optional, for coating)
2 tablespoons fresh chopped chives (optional, for garnish)
Instructions
Mix the cheese ball ingredients:
In a large bowl, combine the softened cream cheese, shredded cheddar cheese, chopped dill pickles, fresh dill, garlic powder, onion powder, pickle juice (if using), salt, and pepper. Mix until well combined and smooth.
Shape the cheese ball:
Transfer the mixture to a sheet of plastic wrap and form it into a ball. Wrap the cheese ball tightly and refrigerate for at least 1-2 hours, or until firm.
Coat the cheese ball (optional):
Once the cheese ball is firm, unwrap it and roll it in chopped pecans (if using) or sprinkle with fresh chopped chives for an added flavor and texture boost.
Serve:
Place the cheese ball on a serving platter and serve with crackers, sliced vegetables, or pretzels. Enjoy this tangy, creamy, and savory appetizer!
