Think about it.
It's just a bunch of mushed up cheese, some spices and voila! You have a delicious appetizer that will become one of your go-to items on an appetizer tray.
Our family is all about the cheese ball. In fact, my sister Jennifer (who is well known for her dill pickle cheeseball - which this recipe is based from) makes multiple balls at a time because one of her 12-year-old twin boys could, can and has eaten his own weight in cheese ball. Ok, I maybe not his weight but let's just say that you don't get in between this boy and his mama's cheese ball!
Last weekend I had some of my gals over to watch the DVD Bad Moms, drink some wine and eat some nibblies. Each of us had already watched the movie in theatres so we could throw out spoilers with abandon. And yes, the movie is still hil-arious. Rude and crude but hilarious.
As host, I want to always feed people so I made up a tray of meat, cheese, crackers, olives etc. On said tray was this Dill Pickle Cheese Ball and I think it went over well. My gal, Lee-Anne asked for the recipe so I decided if my friends liked it, it was good enough to post here on the blog.
Appetizer items pictured above: Clockwise from top left - Dill Pickle Cheese Ball, Gherkins, Goat Cheese Spread with Fresh Herbs and Sun-Dried Tomatoes, Brie with Homemade Red Pepper Jelly, Green olives stuffed with garlic cloves, Fantino & Modello Salametti Parmesan
Note: The Salametti is da bomb!! 17-year-old Boy 1 will inhale half of this salami on his own. It's pricey but so delish. It's salami wrapped in Parm!! *bliss*
The cheese ball is an easy appetizer (which would be great for the impending US Thanksgiving) that you can whip up ahead of time and even freeze for later cheese ball emergencies. Easy, impressive and a crowd pleaser. You can't get better than that.
Dill Pickle Cheeseball
Yield: 2 medium-sized cheese balls or 1 large cheese ball
8oz cream cheese, softened
1/2 cup diced dill pickles
1 tsp Worcestershire sauce
A pinch of cayenne (optional)
2 tsp pickle juice
1 1/2 - 2 cups old (or medium) Cheddar cheese, grated
1 large garlic clove, minced
Garnish - dried dill, fresh parsley, finely diced pecans/walnuts ... (optional)
In a medium bowl, combine all ingredients except garnish. Mix well.
Divide in half and place each half onto its own piece of plastic wrap (or just put the whole thing on a piece of wrap and make one ball). Wrap each mound into a ball shape and put in the fridge for at least 3 hours or overnight.
Before serving, unwrap cheese ball(s). If you decide to garnish, either sprinkle dill over top or roll in diced pecans/walnuts or fresh parsley, pushing the nuts into the sides of the ball as you go.
If you don't need the second ball, you can keep it wrapped in the plastic wrap and place it in a medium freezer bag. Partially close the freezer bag then, with a straw, suck out as much air from the bag as you can. Seal up the freezer bag, label clearly with title and date and freeze for up to 3 months.