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Dilly Cheese Ball 10 mins 82 / 100. Score. Taste of Home 8. Ingredients. Ingredients. Makes 2-1/2 cups. 1/4 cup finely chopped onion; 2 tablespoons minced fresh parsley; 1 cup dill pickle relish, drained; 1 tablespoon Worcestershire sauce; 2 tablespoons mayonnaise; 1 package (8 ounces) cream cheese, softened;
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Indulge in a delightful snack with our easy-to-make Cheesy Dill Cheese Ball, seasoned with Uncle Dan's® Country Dill. This appetizer, packed with rich cheddar and cream cheese and a crunch of pecans, is sure to please a crowd. FREE SHIPPING - All Orders (U.S Orders Only) (800)777-8874. [email protected].
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Cut a large piece of plastic wrap. Place the cheese ball in the center, and pull the wrap together to make a ball. Place in the refrigerator for at least 1 hour. Combine the topping ingredients in a bowl. Unwrap the cheese ball, and roll in the topping until coated. Place on a serving plate and serve with crackers.
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Next, mix in the 1½ cups of shredded cheddar cheese. After the cheeses are mixed, add the ¼ cup of fresh chopped dill, 2-3 tbsp. of Worcestershire sauce (to taste), 1 large clove of minced garlic, and ¼ tsp. of salt. Everything should be evenly combined. Form the cheese mixture into a ball.
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Directions. In a small mixing bowl, combine the first 6 ingredients. Shape tablespoons of cheese mixture into balls. Roll in walnuts and parsley. Cover and refrigerate for 20 minutes before serving. Serve with pretzel sticks or crackers. If the cream cheese mixture is too soft to shape into balls right after mixing, cover and chill for 30.
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1. Heat the milk in a small pot over medium heat to a nice, warmer-than-lukewarm temperature. Remove from heat, and whisk in the yeast and sugar, mixing to dissolve both in the milk; set aside. 2. Using a wooden spoon, stir the flour, dill, onions, dill seed, and salt in a large bowl.
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Makes 2-1/2 dozen. 2 green onions, finely chopped. 1 cup chopped walnuts. 1/4 cup minced fresh parsley. 2 tablespoons mayonnaise. 1 teaspoon Worcestershire sauce. 1 package (8 ounces) cream cheese, softened. 1 1/2 cups sharp shredded cheddar cheese. 1/2 cup chopped dill pickles.
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Preparation. In a large bowl, combine the cream cheese, garlic powder, and Worcestershire sauce. Beat with an electric mixture until smooth. Pat dry pickles or relish with a paper towel and add to bowl. Add cheese and 2 teaspoons of the dill and mix to combine. Place on a piece of plastic wrap and form into a ball. Chill until firm, about 1 hour.
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Cheese Ball. Using an electric hand mixer beat the softened cream cheese, sour cream, pickle juice, garlic powder, and pepper for 2 minutes until it's fluffy and smooth. Stir in the shredded diced dill pickles, cheddar cheese, and fresh dill until fully incorporated. Season to taste with salt and additional pepper.
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Yum! Wrap cream cheese mixture in a piece of plastic wrap and shape into a ball. This easiest way to shape cheese balls. Refrigerate for about 10-15 minutes. Remove from plastic wrap and sprinkle with chopped dill weed, or roll the cheeseball in dill weed.
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Cheese Ball. In a medium bowl using a hand mixer, beat together the cream cheese, pickles, ham, and ranch seasoning until combined. Set out a 10×10-inch piece of plastic wrap. Using a spatula, form the cream cheese mixture into a ball. Grease your hands with butter or oil to prevent sticking (or use plastic wrap) and pick up the cream cheese.
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Place cream cheese, garlic powder, and Worcestershire sauce in the bowl of a stand mixer. Dry dill pickles/relish thoroughly with a paper towel. Add to mixer bowl. Mix well on low/medium speed. Scrape mixture onto a plate and place in the freezer for 45 minutes. Remove from freezer and quickly shape into a ball.
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Ingredients. 1 package (8 ounces) cream cheese, softened; 1 cup dill pickle relish, drained; 1/4 cup finely chopped onion; 1-1/2 cups shredded cheddar cheese
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Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt. Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up, leaving a ½ inch headspace. Ladle hot brine into a hot jar, leaving a ½ inch headspace. Remove air bubbles.
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Stir in green onion and dill. Shape mixture into ten (about 2-inch) balls. Place in a single layer in a freezer container; seal and freeze for up to 3 months. To serve, thaw in the refrigerator overnight. Roll each cheese ball in a Topper; let stand for 15 minutes. Serve with crackers and/or flatbread.
How to make Dilly Cheese Balls
Place the peanuts and parsley on a plate or piece of waxed paper. Roll the cheese ball in the nut mixture, coating it evenly. Serve the ham, cheese, and pickle ball immediately or place in a covered container and refrigerate until ready to serve. Let the cheese ball come to room temperature before serving. Serve with crackers.
