Description
Creamy, tangy, and bursting with flavor, these Dill Pickle Cheese Balls are the ultimate party appetizer or savory snack. Made with a blend of cream cheese, sharp cheddar, chopped dill pickles, and herbs, each bite delivers a satisfying balance of bold, briny taste and smooth, cheesy texture. Rolled in shredded mozzarella or Parmesan for extra flavor and texture, these no-bake cheese balls are easy to make ahead and perfect for serving with crackers, veggies, or breadsticks.
Ingredients
8 oz cream cheese, softened
1 1/2 cups shredded cheddar cheese
1/2 cup dill pickles, finely chopped
1 tablespoon dill pickle juice
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup shredded mozzarella or Parmesan cheese (for coating)
Instructions
Step 1: Prepare the Cheese Mixture
In a large bowl, combine the softened cream cheese, shredded cheddar cheese, chopped dill pickles, pickle juice, fresh dill, garlic powder, onion powder, and black pepper. Mix thoroughly until well combined and smooth.
Step 2: Shape the Cheese Balls
Scoop out the mixture using a tablespoon and roll it into balls about the size of a golf ball. Lightly dampen your hands if the mixture is sticky.
Step 3: Coat the Cheese Balls
Place the shredded mozzarella or Parmesan cheese in a shallow bowl. Roll each cheese ball in the shredded cheese until fully coated, pressing lightly to help the coating stick.
Step 4: Chill
Arrange the coated cheese balls on a plate or tray lined with parchment paper. Refrigerate for at least 30 minutes, or until firm.
Step 5: Serve
Serve the chilled cheese balls with crackers, breadsticks, pretzels, or sliced veggies. These cheese balls also work great on a charcuterie board or appetizer platter.
Notes
Softening the Cream Cheese: Let the cream cheese sit at room temperature for about 30 minutes before mixing for easier blending.
Fresh vs. Dried Dill: Fresh dill has a brighter flavor, but dried works just as well. Use 1 teaspoon dried dill if fresh isn’t available.
Make-Ahead Tip: You can prepare the cheese mixture up to 2 days in advance. Form and coat the cheese balls just before serving for best texture.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Uncoated cheese balls can be frozen on a tray, then transferred to a container or bag. Thaw in the fridge and coat before serving.
- Prep Time: 15
- Cook Time: 30