If you haven’t noticed by the few things I have created, I just love everything dill pickle flavored. Honestly, just about everyone in my family loves it too. We had a get together around Christmas and so I decided to make a Dill Pickle Cheese Ball, because why not. It was a huge hit and was extra dilly! Here is how I made it!
List Of Ingredients
- Cream Cheese – Softened
- Dill Pickles – Whole
- Blackforest Deli Ham – Sliced
- Garlic Powder
- Onion Powder
- Dill Weed
- Black Pepper
- Pecans – Chopped
- Green Onions
I know it seems like a long list, but really it was easy to make. Everything pretty much gets thrown together and than formed into a ball.
How To Make The Ball
The ball part is easy, so I think. Pat dry your pickles and send them through the chopper or chop them up in small pieces using a knife. Then take your softened cream cheese, pickles, deli ham and mix all together in a large bowl. Add in your dry seasonings and mix thoroughly one last time. Set aside and get out your plastic wrap.
Tear a large piece of plastic wrap and lay flat on your counter top. Scooping your cheeseball onto the plastic wrap. Folding the plastic wrap up, over all sides and forming the mixture into a ball. Place in the fridge for 1-2 hours, or longer.
Once ball has been chilled for the allotted time, remove from the fridge and set on the counter. Removing the plastic wrap from all sides of the ball. Now to work on the topping.
How To Make The Topping
There is a couple of ways you can make this topping. If you are like me and like a lot of pickles, go more pickle-y. If you would prefer more of a crunch, add in more of the pecans. Here is how I did mine.
Using a chopper (If you have one) or a knife, chop your pickles into small pieces. Doing the same with your pecans, the smaller the pieces the better. In a small bowl mix together, the pickles, pecans and green onions.
With your hands, squish the topping into the top of the cheese ball. If it’s easier to use a utensil that is fine too. Don’t squish too hard, just enough for the topping to stick.
Using a knife, slide your cheese ball onto your serving tray. The trick is to do this nice and slow, so it doesn’t tip over and remains it ball shape. Refrigerate until ready to serve. Serves best with crackers or chips. Want to try something low carb? Go for some Parmesan Crisps!
Dill Pickle Cheese Ball was a HUGE hit. Every person that tried it absolutely loved it! I will certainly make this again! This is one of those perfect chilled snacks for a winter gathering! Below is the complete recipe with the exact measurements, be sure to check it out! Print and or save to your Pinterest board.
Much Love & Honey,
Dill Pickle Cheese Ball
- 1 Cheese Ball Serving Tray Optional
- 1 Ft Plastic Wrap
- 16 Oz Cream Cheese Softened
- 1 Cup Dill Pickles Finely Chopped
- 1 Cup Blackforest Deli Ham Chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Dill Weed
- 1/2 tsp Parsley
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 Cup Pickles Finely Diced
- 1/3 Cup Pecans Finely Chopped
- 1/4 Cup Green Onions Finely Chopped
- Set out your cream cheese, to get to room temperature before starting this.
- Place pickles on a paper towel and pat dry.
- Using a chopper (If you have one) or a knife, dice up your pickles and your blackforest ham and toss into your bowl with your cream cheese.
- Using a mixer, mix everything together. Mix in your dry seasonings and again mix everything together. Scraping the sides down if needed.
- Lay out a large piece of plastic wrap, scooping your cheese ball onto the plastic wrap. Folding up the the cheese ball and forming into a ball. Tie the top closed and place in the fridge for 1-2 hours, longer is even better.
- Pat dry the pickles. Finely chop pickles, pecans and green onions. Mix together in a small bowl.
- Using your hands or a utensil, pat the topping onto the cheese ball. Squishing lightly so the topping sticks into the cheese ball.
- Using a knife, slide the cheese ball onto your serving tray of choice. Doing this carefully so the ball doesn't tip over and the topping stays put.