This dill pickle cheese ball is a appetizer made for pickle lovers. With a base of garlic and herb Boursin cheese, sharp cheddar cheese and chopped pickles, it’s a creamy, tangy and flavorful packed cheeseball that is highly addicting and tasty.
Save this easy party appetizer for a crowd for game days, get togethers and happy hours at home.
If you love cheeseballs– be sure to try my jalapeno cheddar cheese ball and my cranberry pistachio cheese ball (my fav for the holidays!
Why you’ll love this recipe
- Great make-ahead party snack: This dill pickle cheese ball needs a little refrigerator time to come together, which makes it the perfect prep-ahead party appetizer that can be finished and served in 5 minutes
- FILLED to the brim with dill pickle flavor: I made this with my pickle girls in mind. It’s laced with fresh chopped dill, chopped dill pickles, and a splash of pickle juice. Not to mention the cute pickle garnish on top
- Perfect for holiday and game days: I love including a cheesy snack for game day spreads. Everyone always flocks to a good cheesy snack.
- Was made for happy hour: this cheese ball recipe pairs perfectly with a gin and tonic (my fav gin and tonic glasses used here!) The drink and appetizer matches each others herbal and fresh notes for the perfect sip and snack combo.
ingredients:
- Garlic and Herb Boursin Cheese (2 packs)
- Chopped Pickles
- Worcestershire Sauce
- Onion Powder
- Sharp Cheddar Cheese
- Fresh Dill
- Pickle Juice
- Bacon
- Cashews
- Cornichons
how to make this dill pickle cheese ball:
- Prepare the ball: in a medium mixing bowl mix together Boursin cheese, chopped pickles, Worcestershire sauce, onion powder, cheddar cheese, fresh dill, a tiny splash of pickle juice, and bacon until smooth
- Transfer the ball: transfer the cheese mixture onto plastic wrap and wrap around the balls surface to secure, shape into a ball and place into a bowl about the same size as the cheeseball to help it take shape.
- Refrigerate: because there is no cream cheese in this recipe and Boursin is a bit softer, you’ll want to let the ball refrigerate for at least one hour, but preferably 2-3 to really come together.
- Prepare the toppings: prep a small tray filled with fresh dill, crispy bacon bits, and chopped cashews. Press the toppings onto the ball evenly.
- Transfer to a serving platter (this brasserie style one is my fav!): top with a little cornichon for garnish and serve with crackers or an assortment of veggies.
tips for the best cheese ball
- Freshly shredded cheese– buy a good quality (yes, Ina says so) sharp cheddar cheese and shred it yourself. Shredding it on a finer shred will allow the cheese to incorporate so nicely into the cheese ball.
- Swap in the Boursin – we’ve swapped traditional cream cheese for Boursin cheese and it was a flavor game changer. The texture was so soft and luscious. You can find Boursin in your specialty cheese section (also #notsponsored – I LOVE Boursin, such a nostalgic flavor).
- Proper Refrigeration – I know it’s tempting to refrigerate it for just 15-20 minutes but because we are only using Boursin in this recipe, you really need to allow the cheese ball to rest and firm up for at least an hour. You can make this the night before or the morning of serving for easier prep.
- Dippers – I like serving this with buttery crackers but honorable mentions are kettle chips, freshly cut veggies, pretzel chips, baguette slices and pickle slices
Storage:
Store any leftovers in an airtight container, or cover it tightly with plastic wrap, and refrigerate for up to 5 days. This dill pickle cheese ball is best served chilled from the fridge, and it will soften up a bit as it sits out at room temp.
dill pickle cheese ball serving suggestions:
Gin and tonics! My number one drink suggestion is to pair them with these orange blossom gin and tonics. The herbal notes from the cheese ball and g&t pair so well together!
Martini Spritz! The martini spritz is a refreshing, clear spritz that has subtle lemon and briney notes which would pair great with the pickle flavors of the cheese ball.
Proscuitto Melon Skewers! If you want to do a little snack spread, pair them with these refreshing proscuitto melon skewers.
Leave a comment below if you make this dill pickle cheese ball recipe and tag me on instagram @elizabethvanlierde !
Dill Pickle Cheese Ball
ingredients
- 2 packages Boursin garlic and herb cheese
- ½ cup chopped pickles
- 1 cup sharp cheddar cheese finely shredded
- 1 tbsp fresh chopped dill
- 1 tsp Worcestershire sauce
- splash pickle juice
- ½ tsp onion powder
- 3 pieces thick cut bacon cooked and crumbled
For cheese ball toppings:
- 1 tbsp fresh chopped dill
- 3 pieces thick cut bacon cooked and crumbled
- ⅓ cup cashews finely chopped
- 1 cornichon for garnish
- crackers for serving
instructions
- Prepare the ball: in a medium mixing bowl mix together Boursin cheese, chopped pickles, Worcestershire sauce, onion powder, cheddar cheese, 1 tbsp fresh dill, a tiny splash of pickle juice, and 3 pieces of cooked, crumbled bacon until smooth
- Transfer the ball: transfer the cheese mixture onto plastic wrap and wrap around the balls surface to secure, shape into a bowl and place into a ball about the same size as the cheeseball to help it take shape.
- Refrigerate: because there is no cream cheese in this recipe and boursin is a bit softer, you'll want to let the ball refrigerate for at least one hour, but preferably 2-3 hours or overnight to allow it to come together.
- Prepare the toppings: prep a small tray filled with the remaining 3 pieces of crumbled and cooked bacon, 1 tbsp fresh dill and chopped cashews. Press the toppings onto the ball evenly.
- Transfer to a serving platter: Top with a little cornichon for garnish and serve with crackers or an assortment of veggies.
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