Dill Pickle Cheese Ball (Print Version)
# Ingredients:
→ Cheese Blend
01 -
450g (16 oz) of softened cream cheese, full-fat only
02 -
1 cup (65g) of sharp Cheddar, finely shredded
03 -
2 tablespoons of smooth sour cream or Greek yogurt with a tang
→ Herbs and Pickles
04 -
145g (1 cup) of dill pickles, chopped super small
05 -
2 tablespoons of freshly chopped dill
06 -
A splash (1 tablespoon) of the pickle brine from the jar
07 -
2 green onions, chopped up finely
→ Spices
08 -
1 teaspoon Dijon mustard
09 -
½ teaspoon powdered garlic
10 -
¼ teaspoon black pepper, freshly ground
11 -
½ teaspoon sweet paprika
12 -
½ teaspoon fine sea salt or kosher salt
→ Outer Layer
13 -
55g (½ cup) of Cheddar, chopped into tiny bits
14 -
2 teaspoons sesame seeds, toasted for extra flavor
15 -
1 tablespoon of freshly chopped dill
# Instructions:
01 -
Use a big bowl to whip the cream cheese until it's smooth. Blend in the sour cream and pickle brine so the texture is light and silky.
02 -
Throw in the chopped pickles, green onions, shredded Cheddar, fresh dill, mustard, and all the listed spices. Stir it all together until the mixture looks totally even.
03 -
Pile the mixture into the middle of some plastic wrap. Pull the wrap up around it and twist the top to shape it into a ball. Stick it in the fridge for at least three hours, or overnight if you've got time.
04 -
Pour the coating mix onto a plate. Take the chilled ball out, unwrap it, and gently roll it around in the coating until the outside looks totally covered with cheese and herbs. Serve right away.
# Notes:
01 -
Pick a cream cheese with at least 16-17% fat for the creamiest texture.
02 -
Let it sit overnight to let the flavors really come together.
03 -
Leftover cheese ball? Spread it on bread for a killer sandwich!