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.
Prep Time15 minutesmins
Chilling Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizer, Snack
Keyword: Dill Pickle Cheese Ball
Servings: 16
Calories: 164kcal
Author: Amanda Rettke - iamhomesteader.com
Ingredients
Cheese Ball
2blocks(8 ounces each) cream cheese,room temperature
1cup(143 g) dill pickles,finely diced, drained of excess liquid
½cup(71 g) dill pickles,finely diced, drained of excess liquid
⅓cup(16 g) chives,minced
⅓cup(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.
Video
Notes
This recipe is 16 servings, or enough to feed 8 adults. You can easily halve this recipe if you want to make less.