Bacon and Dill Pickle Cheese Ball
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Ingredients1 h 10 m servings 418
Original recipe yields 10 servings
- Combine cream cheese, sour cream, diced dill pickles, Cheddar cheese, Monterey Jack cheese, dill pickle juice, green onions, paprika, and dried dill in a large bowl. Stir until evenly combined. Form mixture into a ball. Cover and refrigerate for a minimum of 1 hour.
- Just before serving, place pretzels in a food processor and pulse until bread crumb consistency. Combine pretzel crumbs and bacon on a flat plate.
- Roll the cheese ball in the pretzel mixture until all sides are coated.
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- Cook's Note:
- The cheese ball gets better as it sits and is best if you refrigerate it overnight.
Per Serving: 418 calories; 33 13.2 17.5 97 1149 Full nutrition
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