Dill Pickle Cheese Ball
If you love the briny, tangy punch of dill pickles paired with creamy, savory bacon and cheese, this no-fuss dill pickle cheese ball is your new go-to appetizer. Serve with your favorite crackers and veggies.
Made with soft Boursin instead of cream cheese, this dill pickle cheese ball recipe comes together in minutes, chills until firm, and rolls up in a crunchy pecan-bacon crust for an instant crowd-pleasing snack and appetizer.
We think of this appetizer as a special one for the holidays, like 4th of July, Memorial Day or any poolside or summer party! Everyone loves a tasty cheese ball!
What is a dill pickle cheese ball?
This dill pickle cheese ball is a creamy, tangy appetizer made with soft Boursin cheese, sharp cheddar, crunchy pickles, bacon, and fresh dill. Chilled until firm and rolled in toasted pecans and more bacon, it delivers bold savory flavor in every bite. Serve it with crackers, celery, or veggie sticks for an easy, make-ahead party snack.
Why you’ll love this dill pickle cheese ball recipe
- Serve this dill pickle cheese ball with a colorful mix of dippers, such as crunchy vegetables, buttery crackers, or anything in between.
- Make this delicious appetizer ahead of time, allowing you to relax and enjoy time with friends and family.
- Creamy, tangy, and savory, this Boursin cheese ball is a guaranteed hit with kids and adults alike.
Ingredients needed to make dill pickle cheese ball
- Boursin cheese: Allow the Boursin cheese to reach room temperature for easier mixing. While I prefer full fat Boursin cheese for this cheese ball, you could use a low-fat option instead.
- Dill pickles: Chopped and spread throughout the creamy mixture for delicious texture and fresh tangy flavor. Keep extra pieces of chopped dill pickle for individual cracker bites when serving.
- Sharp cheddar cheese: Always use freshly shredded cheese for the best flavor. The sharp cheddar flavor pairs beautifully with the tangy dill pickles.
- Fresh dill: Adds a pop of herbaceous flavor to the cheese ball mixture.
- Worcestershire sauce: This adds a deep, complex umami note that makes the savory flavors more robust.
- Pickle juice: A splash of acidity brightens up the overall flavor and cuts through the richness of the Boursin cheese. You could also use white vinegar.
- Onion powder: For an extra kick of savory aromatic flavor.
- Bacon: I’ve used thick-cut bacon slices, cooked and crumbled.
- Cheese ball toppings: Use fresh chopped dill, extra cooked and crumbled pieces of bacon, and finely chopped toasted pecans to press into the assembled cheese balls as the toppings.
- Crackers and celery sticks: For serving.
How do you make a dill pickle cheese ball?
Make the cheese ball base:
- In a medium bowl, mix Boursin cheese, dill pickles, Worcestershire sauce, onion powder, shredded sharp cheddar, fresh dill, a splash of pickle juice, and crumbled bacon until smooth.
Chill to set:
- Transfer the mixture onto plastic wrap, wrap tightly, and shape into a ball.
- Refrigerate for at least 1 hour, or up to overnight, until firm. (Boursin is softer than cream cheese, so chilling is essential.)
Prepare toppings and serve:
- Combine the toppings and press evenly onto the chilled ball.
- Serve with crackers, celery sticks, or veggies. For individual bites, top each cracker with an extra piece of pickle.
Serving
This dill pickle cheese ball is great alongside your favorite crackers and assortment of veggies, Kettle chips, baguette slices, pretzels, pita chips, or wedges, as a fun and tasty party appetizer.
It’s the kind of appetizer that also pairs well with other appetizers, such as Simple Lime Guac Deviled Eggs, Reuben Dip, Italian Nachos, and more.
Sandy’s tips and substitutions:
- Storage: Store any leftover cheese ball mixture in an airtight container in the fridge for 2-3 days. Let it soften slightly before serving again.
- Make ahead: This dill pickle cheese ball recipe is automatically what I’d call a make-ahead dish considering the soft Boursin cheese mixture needs at least 2-3 hours (preferable overnight) to chill and set. Prepare the fresh toppings just before assembling to serve for the best texture and flavor.
- Soften the Boursin cheese: Boursin cheese is typically softer than other cheese options, such as cream cheese, but it’s still advisable to allow the Boursin cheese to sit at room temperature for a bit to soften which will ensure a lump-free mixture.
- Adjust seasoning before decorating: Before you shape the ball and chill in the fridge, taste the cheese mixture with a plain cracker. This is your chance to adjust the flavorings – add a pinch more onion powder, Worcestershire, or some fresh dill, if needed.
- Use finely shredded cheddar: Make sure your cheddar is finely shredded for the best distribution throughout the cheese ball. You can even buy a pre-shredded bag for convenience, although the flavor is never as great as freshly shredded cheese.
Variations:
- Cheese alternatives: Softened cream cheese is a great alternative to making tasty cheese balls. You can also swap out the sharp cheddar with Gouda or Gruyere cheese.
- Spicy kick: Add cayenne pepper, smoked paprika, or finely diced jalapeno to the cheese mixture for a kick of heat.
- Low-carb cheese ball: Serve this dill pickle cheese ball with low-carb dippers, such as celery sticks and other sliced veggies.
- Smaller dill pickle cheese balls: Instead of making one large cheese ball, make 8-10 smaller individual balls.
Leftover dill pickle cheese ball acts as a delicious spread for Baked Ham and Cheese Croissants, sandwiches, or biscuits!
More cheese ball appetizers you may want to try:
Get the Recipe:
Dill Pickle Cheese Ball
Ingredients
For the cheese ball:
- 2 5.2 ounce package Boursin Fine Herbs & Garlic cheese
- ½ cup chopped dill 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
Cheese ball toppings:
- 1 tbsp fresh chopped dill
- 3 pieces thick cut bacon , cooked and crumbled into tiny pieces
- ⅓ cup toasted pecans finely chopped
- Extra slices of dill pickles (chips) for individual crackers
- 1 sleeve crackers for serving, we like Ritz crackers because they are sturdy
- celery sticks for serving
Instructions
- In a medium bowl, mix Boursin cheese, dill pickles, Worcestershire sauce, onion powder, shredded sharp cheddar, fresh dill, a splash of pickle juice, and crumbled bacon until smooth.
- Transfer the mixture onto plastic wrap, wrap tightly, and shape into a ball.
- Refrigerate for at least 1 hour, or up to overnight, until firm. (Boursin is softer than cream cheese, so chilling is essential.)
- Combine the toppings and press evenly onto the chilled ball.
- Serve with crackers, celery sticks, or veggies. For individual bites, top each cracker with an extra slice (chip) of pickle.
Notes
Sandy’s tips:
- Storage: Store any leftover cheese ball mixture in an airtight container in the fridge for 2-3 days. Let it soften slightly before serving again.
- Make ahead: This dill pickle cheese ball recipe is automatically what I’d call a make-ahead dish considering the soft Boursin cheese mixture needs at least 2-3 hours (preferable overnight) to chill and set. Prepare the fresh toppings just before assembling to serve for the best texture and flavor.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
