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Playing Dill Pickle Cheeseball

Culinary staffer Grant Melton shares his tasty cheese ball that will satisfy the pickle-lovers at your party.


  • 1 8-ounce brick cream cheese, at room temperature
  • 1/4 cup sour cream
  • 1 cup dill Havarti cheese, shredded
  • 1 cup cheddar cheese, shredded sharp white
  • 3/4 cup finely chopped garlic-dill pickles, plus one tablespoon of pickle juice
  • 1/4 cup dill, fresh, chopped or 1 tablespoon dried dill
  • 1/4 cup chives, fresh, chopped
  • 1 tablespoon yellow mustard
  • Salt and pepper
  • 1 1/2 cup mustard-flavored pretzels
  • chips and crudité for serving


Serves: 8


In a stand mixer, combine cream cheese, sour cream, shredded Havarti and cheddar, chopped pickles, pickle juice, dill, chives, yellow mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Form the cheese mixture into a ball and wrap in plastic wrap. Chill until firm, at least one hour.

Place the mustard pretzels into a bag and smash them into small pieces with a rolling pin. Place in a shallow bowl.

Once cheese ball is firm, remove from plastic wrap and roll in the smashed pretzels to coat.

Serve with crackers, chips and crudité.