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In a stand mixer, combine cream cheese, sour cream, shredded Havarti and cheddar, chopped pickles, pickle juice, dill, chives, yellow mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Form the cheese mixture into a ball and wrap in plastic wrap. Chill until firm, at least one hour.
Place the mustard pretzels into a bag and smash them into small pieces with a rolling pin. Place in a shallow bowl.
Once cheese ball is firm, remove from plastic wrap and roll in the smashed pretzels to coat.
Serve with crackers, chips and crudité.