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In a large mixing bowl, combine the softened cream cheese, dill pickle juice, and Worcestershire sauce. Mix until well combined.

Add the dried dill, garlic powder, onion powder, salt, and pepper to the cream cheese mixture. Mix thoroughly until all the seasonings are evenly distributed.

Fold in the 1/2 cup of chopped dill pickles, 1/4 cup of fresh dill, and the shredded cheddar cheese. Mix gently until all ingredients are fully incorporated.

Using clean hands, shape the mixture into a firm ball. Place the cheese ball onto a piece of plastic wrap.

Wrap the cheese ball tightly in plastic wrap, ensuring it is completely sealed.

Refrigerate the wrapped cheese ball for at least 1 hour, or until firm.

Once chilled, unwrap the cheese ball. On a clean surface or shallow dish, combine the extra chopped pickles and fresh dill.

Roll the cheese ball in the mixture of chopped pickles and fresh dill, pressing gently to ensure it is evenly coated on all sides.

Serve immediately with your favorite crackers.


In a large mixing bowl, combine the softened cream cheese, dill pickle juice, and Worcestershire sauce. Mix until well combined.

Add the dried dill, garlic powder, onion powder, salt, and pepper to the cream cheese mixture. Mix thoroughly until all the seasonings are evenly distributed.

Fold in the 1/2 cup of chopped dill pickles, 1/4 cup of fresh dill, and the shredded cheddar cheese. Mix gently until all ingredients are fully incorporated.

Using clean hands, shape the mixture into a firm ball. Place the cheese ball onto a piece of plastic wrap.

Wrap the cheese ball tightly in plastic wrap, ensuring it is completely sealed.

Refrigerate the wrapped cheese ball for at least 1 hour, or until firm.

Once chilled, unwrap the cheese ball. On a clean surface or shallow dish, combine the extra chopped pickles and fresh dill.

Roll the cheese ball in the mixture of chopped pickles and fresh dill, pressing gently to ensure it is evenly coated on all sides.

Serve immediately with your favorite crackers.
