Mini Dill Pickle Cheese Balls

I’ve never met a cheesy snack I didn’t like, which means I’d happily load up my plate with these mini dill pickle cheese balls before reaching for anything else. Tangy cream cheese, sharp cheddar, briny dill pickles and crunchy walnuts are one of those flavor combinations that just work—and these little cheese balls, shared by Taste of Home reader Carole Lanthier of Courtice, Ontario, prove it.

Since they’re bite-sized, everyone gets their own little cheese ball to spread onto crackers, pretzels or veggies. This makes them the perfect size for game days or passed hors d’oeuvres at a holiday party, but also for lunchboxes, after-school snack plates or an easy grab-and-go bite from the fridge. If you’re hosting a crowd, this recipe works just as well shaped into one full-size cheese ball, or you can browse our favorite cheesy appetizers for a crowd for even more party-worthy ideas.

Ingredients for Mini Dill Pickle Cheese Balls

• Cream cheese: Softened cream cheese is key to binding the cheese ball. If yours is still cold from the fridge, let it sit on the counter for 30 minutes to ensure you don’t end up with lumps.
• Shredded cheddar: Sharp cheddar packs the biggest flavor punch. I’d normally tell you to shred your own cheese, but since there’s no melting involved here, using bagged shredded cheddar is an easy shortcut.
• Dill pickles: Showcase your favorite store-bought or homemade dill pickles. Drain them well, then chop them finely so every cheese ball gets plenty of tangy pickle flavor without any oversized chunks stealing the show.
• Green onions: Green onions add a mild onion flavor and a little freshness, helping to balance the rich cream cheese. Slice them nice and thin, so you get a little in every bite instead of one big oniony surprise.
• Mayonnaise: Just a couple tablespoons of mayonnaise help lighten the cream cheese, making the mixture smoother with just the right amount of tang.
• Worcestershire sauce: Don’t skip this! A splash of Worcestershire adds a savory, umami-rich depth that deepens the cheesy, tangy flavors.
• Walnuts: Chopped walnuts add a nutty crunch to the outside of each cheese ball. You can buy chopped walnuts in the baking aisle or chop walnut halves yourself—just aim for small pieces so they stick easily to the cheese balls. Toast the nuts first (and let them cool) to enhance their nutty flavor.
• Parsley: Fresh minced parsley adds a pop of fresh flavor and green color to the walnut coating.

Directions

Step 1: Mix the cheese ball mixture

In a small mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped pickles, green onions, mayonnaise and Worcestershire sauce.

Editor’s Tip: You can mix everything by hand, but a hand mixer or stand mixer will quickly whip the cream cheese into a smooth, lump-free mixture. The mixture should be smooth and evenly blended.

Step 2: Shape the cheese balls

Scoop the cheese ball mixture into 1-tablespoon portions, and roll each into a ball.

Step 3: Coat the cheese balls

Combine the chopped walnuts and parsley in a shallow bowl or plate, then gently roll each cheese ball until it’s evenly coated.

Editor’s Tip: If the mixture feels too soft or sticky to roll, refrigerate it for 15 to 30 minutes to firm up before shaping it.

Step 4: Chill the cheese balls

Arrange the mini cheese balls on a platter, then cover and refrigerate them for at least 20 minutes before serving them. Pair them with pretzel sticks, crackers or fresh vegetables for dipping.

Editor’s Tip: Press a pretzel stick into each cheese ball just before serving to make an easy grab-and-go appetizer.

Recipe Variations

• Switch up the cheese: Sharp cheddar is a classic mix-in in most cheese ball recipes, but you can easily change the flavor by using shredded Parmesan for nuttiness, pepper jack for a little heat, or smoked cheddar for an extra-savory, smoky bite.
• Try a different coating: Instead of walnuts, roll the cheese balls in finely chopped pecans or toasted almonds for a different flavor. For a nut-free option, coat them in extra chopped parsley, minced chives, everything bagel seasoning, crispy bacon bits or chipped beef.
• Incorporate some spice: If you’re a heat seeker, use spicy pickles in place of regular dill pickles. For a little kick, you can also stir in a pinch of cayenne, a few dashes of hot sauce, or some finely chopped pickled jalapenos.
• Add meat: Fold a few tablespoons of cooked, crumbled bacon or finely chopped dried beef into the cheese mixture for a salty, smoky flavor that pairs perfectly with cheese.
• Make one big cheese ball: Skip rolling the cheese mixture into mini balls and instead form it into a single large ball. The full-size version is a perfect no-cook party appetizer.

How to Store Mini Dill Pickle Cheese Balls

Keep the platter of mini dill pickle cheese balls tightly covered and refrigerated until it’s time to serve. Store leftovers in an airtight container in the refrigerator for up to four days.

Can you freeze mini dill pickle cheese balls?

Yes! You can freeze these mini dill pickle cheese balls for one to two months. After rolling and coating the cheese balls, arrange them on a parchment-lined baking sheet and freeze them until they’re firm, about one hour. Transfer them to a freezer-safe container or a zip-top bag, and store them in the freezer for up to two months. Thaw the cheese balls overnight in the refrigerator before serving them.

Can you make mini dill pickle cheese balls ahead of time?

Absolutely! In fact, these mini dill pickle cheese balls are even better when prepared as a make-ahead appetizer. The extra chill time gives the flavors a chance to mingle, and the cheese balls firm up nicely.

Mix the cheese ingredients and roll them up to two days in advance, but wait to coat them in the chopped walnuts and parsley until closer to serving for the freshest texture. Store the mini cheese balls, tightly covered or in an airtight container, in the refrigerator until you’re ready to serve them.

Mini Dill Pickle Cheese Ball Tips

What kind of pickles work best in mini cheese balls?

Regular dill pickles are the best choice for mini dill pickle cheese balls, but kosher and garlic dill pickles are just as delicious if you want an extra-savory snack. Crisp store-bought pickles, homemade quick pickles or home-canned pickles all work here. Just steer clear of sweet or bread-and-butter pickles unless you want your cheese balls to lean a little sweeter.

Can you make mini dill pickle cheese balls without nuts?

Of course! These mini dill pickle cheese balls are easy to make without nuts. Simply skip the walnuts and roll the cheese balls in extra chopped fresh parsley or minced chives for a pretty green coating. See the Variations section for more ideas for coating the cheese balls.

What can you serve with mini dill pickle cheese balls?

Mini dill pickle cheese balls pair well with just about anything you’d serve with a classic cheese ball. Insert pretzel sticks into the cheese balls for an easy grab-and-go appetizer, or smear the cheese balls onto buttery Ritz crackers, club crackers, bagel chips, toasted baguette slices or sturdy kettle-cooked potato chips. For a lighter option, serve them with fresh veggies like celery sticks, cucumber rounds and mini sweet peppers.

These bite-sized cheese balls also fit right in on a charcuterie board. Surround them with sliced salami, ham, cubed cheddar, olives and extra pickles for an easy appetizer spread.