Set this cheese ball out at a party and it will disappear like magic before your eyes. I like to serve it with plain potato chips or real dill pickle-flavored potato chips instead of the artificially flavored ones. Crackers and raw veggies work too.


Recipe Summary

10 mins
1 hr
1 hr 10 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

The cheese ball gets better as it sits and is best if you refrigerate it overnight.

Nutrition Facts

418 calories; protein 17.5g 35% DV; carbohydrates 13.2g 4% DV; fat 33g 51% DV; cholesterol 96.5mg 32% DV; sodium 1149.2mg 46% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
It s very tasty and easy to make. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
It s very tasty and easy to make. Read More
Rating: 5 stars
This is by far the best cheeseball I have ever eaten. I halved the recipe and it was enough for 6 as an appetizer. The only thing I did differently was I put it in a bowl lined with plastic wrap while it was setting up flipped the bowl over after it was set (looks like a half of ball). I patted the pretzel and bacon on the half ball. Thanks for the great recipe! Read More