Dill Pickle Cheese Ball
This dill pickle cheese ball has a base of garlic and herb Boursin cheese, sharp cheddar cheese and chopped pickles. The outside is coated in fresh dill, chopped cashews and bacon bits. It is a creamy, tangy and flavorful packed cheeseball that is highly addicting and tasty.
Servings 8 servings
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.