Dill Pickle Cheese Ball

5 from 4 votes

This dill pickle cheese ball offers a creamy twist on a traditional appetizer, packed with a delightful and zesty taste that's hard to resist.

Prep Time10

Chill Time4

Total Time4 10

Course: Appetizer

Cuisine: American

Servings:

Calories: 321kcal

Author: Shauna

16 ounces cream cheese softened
1 teaspoon Worcestershire sauce
2 tablespoons pickle juice
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons lemon pepper spice blend
1 cup dill pickles diced small (I used the refrigerated kind because they have a fresher flavor (Claussen brand)
8 ounces Colby jack shredded
2 tablespoons chopped fresh dill plus more for garnish
crackers for serving

Mix the softened cream cheese, Worcestershire sauce, and pickle juice in a medium bowl until combined.
Add the onion powder, garlic powder, and lemon pepper seasoning. Mix until the spices are evenly distributed throughout the cheese.
Fold in the Colby jack cheese, diced pickles, and fresh dill.
Line a soup bowl with plastic wrap and fill the bowl with the cheese mixture. Gather the plastic wrap and twist until the cheese mixture is a ball shape and tightly compacted.
Refrigerate the cheese ball for at least 4 hours, preferably overnight.
Serve with crackers.

I like using the bagged, pre-shredded cheese for this recipe because you can buy the very finely shredded kinds, and it tends to mix into the cream cheese better and not clump up.
Make sure you use room temperature cream cheese, so you don’t have any lumps in your cheese ball mixture.
You may be tempted to add salt to the recipe when you taste it immediately after mixing. Don’t do it! The flavors come together after a few hours in the refrigerator, and you will likely be serving this cheese ball appetizer with salty crackers, so additional salt is not necessary.