Dill Pickle Cheese Ball is a large ball of cream cheese mixed with dill pickles, ham, and ranch seasoning, and rolled in a dill pickle, chive, and pecan topping. This is the perfect appetizer for any gathering, and is sure to be a huge hit! Be sure to also try my Cranberry Pecan Cheese Ball for another tasty appetizer. And if you want more amazing recipes, you can also find the mini version of this in my book, Homestead Recipes!
Dill Pickle Cheese Ball
This cheese ball recipe is a dill pickle lover’s dream! There is a whole cup of diced dill pickles mixed in, as well as more dill pickles on the outside. If you love dill pickles, you have to try my dill pickle dip and my pickle roll ups, too! These flavor combinations are a Midwest classic for any appetizer tray. But, I also have a classic cheese ball if that is more your taste.
Pickles: There are diced dill pickles mixed into the cream cheese, as well as rolled onto the outside of this cheese ball.
Ham: I used thinly sliced deli ham for this recipe and diced it up. You could also finely dice any leftover ham you might have to use in this recipe.
Cream Cheese: It is best to use room-temperature cream cheese. One trick to get the cold cream cheese to room temperature fast is to fill a dish with hot water and submerge the contents of the foil packet into the water. The cream cheese will be at room temperature in about 5-10 minutes.
Dry Ranch Seasoning: The ranch seasoning is just enough to add a bit of ranch flavor to this cheese ball. You can even make homemade seasoning to use for this recipe!
How to Serve Dill Pickle Cheese Ball
Once you have the cheese ball assembled, it’s time to feed your hungry guests. To serve the cheeseball, set it on a plate with a cheese spreader or knife along with a variety of dipping options. Ritz crackers, Wheat Thins, and pretzel crisps are always popular choices, but vegetables, pita chips, and toasted baguettes would also be great options.
Can I Make This into Mini Cheese Balls?
Sure! In fact, you could easily form this cheese ball into individual-sized portions. Then, simply serve each miniature cheese ball with toothpicks or pretzel sticks for easy sharing. And, of course, don’t forget all the dipping options!
How to Store
Store the leftover cheese ball in the refrigerator, covered or loosely rewrapped in plastic wrap. It will last up to four days. However, the pecans may not be as crunchy the longer the cheese ball is stored.
Dill Pickle Cheese Ball
- 2 blocks (8 ounces each) cream cheese, room temperature
- 1 cup (143 g) dill pickles, finely diced
- 1 cup (135 g) deli ham, finely diced
- ⅓ cup (64 g) dry ranch seasoning mix
- ½ cup (71 g) dill pickles, minced
- ⅓ cup (16 g) chives, minced
- ⅓ cup (36 g) pecans, finely chopped
- In a medium bowl using a hand mixer, beat together the cream cheese, pickles, ham, and ranch seasoning until combined.
- Set out a 10×10-inch piece of plastic wrap.
- Using a spatula, form the cream cheese mixture into a ball. Grease your hands with butter or oil to prevent sticking (or use plastic wrap) and pick up the cream cheese mixture.
- Place the cheeseball onto the sheet of plastic wrap. Bring together the edges of the plastic wrap to seal the cheeseball. This should form a ball. Smooth out bumps as needed.
- Place cheeseball still wrapped in plastic into a bowl and refrigerate for 1 hour, or up to overnight.
- On a plate or shallow bowl, combine dill pickles, chives, and pecans.
- Remove the chilled cheese ball from the plastic wrap and roll the cheese ball in the pecan mixture until evenly coated on all sides.
- Serve with crackers or pretzels.
Did you make this recipe?
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