Description
A delicious and tangy cheese ball recipe perfect for National Pickle Day, featuring dill pickles and cream cheese.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickles, finely chopped
- 1/4 cup green onions, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/2 cup chopped pecans (for coating)
Instructions
- In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese until well blended.
- Add the finely chopped dill pickles, green onions, garlic powder, onion powder, and black pepper. Mix until all ingredients are evenly incorporated.
- Shape the mixture into a ball and wrap it in plastic wrap. Refrigerate for at least 2 hours to firm up.
- Once chilled, roll the cheese ball in chopped pecans until fully coated.
- Serve with crackers or vegetables for dipping.
Notes
- For a spicier kick, add some chopped jalapeños to the mixture.
- This cheese ball can be made a day in advance for convenience.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 100
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg