Dill Pickle Cheese Ball (Print Version)

# Ingredients:

→ Cheese Blend

01 - 450g (16 oz) cream cheese, softened to room temp

02 - 1 cup (65g) sharp Cheddar, shredded finely

03 - 2 tablespoons tangy Greek yogurt or smooth sour cream

→ Herbs and Pickles

04 - 1 tablespoon pickle brine from the jar

05 - 2 green onions, diced small

06 - 2 tablespoons fresh dill, finely chopped

07 - 145g (1 cup) dill pickles, finely diced

→ Spices

08 - 1 teaspoon Dijon mustard

09 - ¼ teaspoon freshly cracked black pepper

10 - ½ teaspoon garlic powder

11 - ½ teaspoon smoked sweet paprika

12 - ½ teaspoon fine sea salt or kosher salt

→ Outer Layer

13 - 1 tablespoon finely minced fresh dill

14 - 2 teaspoons sesame seeds, lightly toasted

15 - ½ cup (55g) Cheddar cheese, finely diced

# Instructions:

01 - Using a big bowl, whip the cream cheese until super smooth. Add in the sour cream and pickle brine, stirring until it's completely mixed and creamy.

02 - Mix in the shredded Cheddar, pickles, green onions, mustard, dill, and spices. Stir until every bite gets a bit of everything.

03 - Scoop the mix onto plastic wrap and wrap it into a ball, smoothing it out. Chill in your fridge for at least 3 hours or leave it overnight for stronger flavor.

04 - On a plate, mix the coating ingredients. Take your chilled ball, unwrap it, and roll it on the plate until it's fully covered in the cheesy-herb coating.

# Notes:

01 - For ideal results, pick full-fat cream cheese with about 16-17% fat.

02 - Prepare it the day before; the flavor will be even better.

03 - Leftover cheese ball is perfect as a sandwich spread.

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