Dill Pickle Cheese Ball
Dill Pickle Cheese Ball
Cheese Balls aren’t just for the Holidays or reserved for parties. They’re easy to make and are perfect for smaller gatherings or even just for you and your family. It makes a great snack served with Crackers, Veggies or even Apple or Pear slices. All of the ingredients make up such a delicious flavor combo. Feel free to change the coating to include things like chopped Nuts or Black Pepper in place of the Pink Peppercorns.
The Cheese Ball will keep refrigerated in an air tight container for up to 5 days.
Serves 6 -8
Ingredients
16 oz (454 g) of Vegan Cream Cheese
2 Dill Pickles chopped ( 75g) I used Bubbies
1 1/2 - 2 Tbsp of prepared Horseradish ( I used Bubbies)
1 cup (120 g) Vegan Gouda Cheese grated
2 tbsp (30 g) chopped fresh Dill
2 tsp (10 g) Pink Peppercorns crushed
Salt & Pepper to taste
Optional: 2 tbsp (30 ml) Pickle Juice
Outer coating:
2 tbsp (30 g) chopped fresh Dill
1-2 tbsp (15 -30 g) crushed Pink Peppercorns
Special equipment:
Plastic wrap
Note: I find the Cheese is easier to shape once it’s been chilled but feel free to skip step 3 and form the ball first then chill.
Directions
1. Allow the cream cheese to come to room temperature and add it to a large bowl.
2. Add in the chopped pickles, horseradish, salt, pepper, dill, pink peppercorns, grated gouda cheese and pickle juice. Mix until everything is well incorporated.
3. Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight.
4. On a clean surface, make a large X with two pieces of plastic wrap. Add the chilled cheese into the middle and use the ends of the plastic wrap to cover the cheese and form a ball shape. Twist the ends closed at the top of ball.
5. Refrigerate for at least 1 hour or overnight. Spread the fresh dill and crushed pink peppercorns onto a flat surface or plate. Unwrap the cheese and roll it around in the coating until completely coated.
6. Place the cheese on wax paper, parchment paper or directly on a serving board/plate. Serve with assorted crackers and/or cut veggies.
