Dill Pickle Cheese Ball
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, pecan topping.
Servings: 16
Calories: 164kcal
Ingredients
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
Topping
- ½ cup (71 g) dill pickles, minced
- ⅓ cup (16 g) chives, minced
- ⅓ cup (36 g) pecans, finely chopped
Instructions
Cheese Ball
- 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.
Topping
- 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.
Notes
This recipe is 16 servings, or enough to feed 8 adults. You can easily halve this recipe if you want to make less.
Nutrition
Calories: 164kcal