Dill Pickle Cheese Ball

by Grant W. Melton 8:13 AM, December 15, 2017

Aired December 22, 2017

Serves 8 servings

1 8-ounce brick cream cheese, at room temperature
1/4 cup sour cream
1 cup shredded dill Havarti cheese
1 cup shredded sharp white cheddar cheese
3/4 cup finely chopped garlic-dill pickles, plus one tablespoon of pickle juice
1/4 cup fresh dill, chopped or 1 tablespoon dried dill
1/4 cup fresh chives, chopped
1 tablespoon yellow mustard
Salt and pepper
1 1/2 cup mustard-flavored pretzels
Crackers, chips and crudité, for serving


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.