Ingredients
| Cheese Ball | |
|---|---|
| 16 | ounces cream cheese, softened |
| ¼ | cup sour cream |
| 1 | teaspoon garlic powder |
| 1 | teaspoon lemon juice |
| ½ | teaspoon salt |
| ½ | teaspoon pepper |
| 1 | cup shredded cheddar cheese |
| 1½ | cups chopped dill pickles |
| 2 | tablespoons chopped fresh dill |
| Coating | |
|---|---|
| ⅓ | cup shredded cheddar cheese |
| ⅓ | cup finely chopped PLANTERS® Dill Pickle Cashews |
| 1 | tablespoon chopped fresh dill |
| 1 | teaspoon lemon zest |
Directions
For the Cheese Ball
In large bowl using electric mixer, combine cream cheese, sour cream, garlic powder, lemon juice, salt and pepper. Mix 1 to 2 minutes or until smooth. Stir in cheese, pickles and fresh dill.
Place cheese mixture on top of plastic wrap. Mold cheese mixture into ball shape, covering with plastic wrap to help hold shape. Refrigerate 2 hours.
For the Coating
In shallow dish or plate, mix together cheese, chopped cashews, dill and lemon zest.
Unwrap cheese ball. Roll in nut mixture. Gently press mixture into the cheese ball.
Transfer cheese ball to platter. Serve with crackers.