Do you love those Dill Pickle Wraps? I made them into a classic cheese ball! Perfect for parties; cream cheese, dried beef and dill pickles, YUM!
Dill Pickle Wrap Cheese Ball? Yep!! You heard me correctly! I’ve been planning to share this recipe for like a year now. What took me so long? Who knows. Life I guess?? The holidays have really got me in a bad place this year. I feel like I have accomplished nothing and Christmas is only a couple of days away. Sure — it’s all started … but nothing is done.
If you have followed me for very long, you know all about my Dill Pickle Dip! It’s my number one recipe on my blog, and it’s literally “broken” my blog twice. I know, that sounds crazy. But it HAS!! Especially around this time of year, when everyone is looking for easy appetizers for a party, you can go wrong with it.
I mean, unless you are one of those people that doesn’t like dill pickles — who can resist those little pickle wraps? Some people make them with ham, but we always used dried beef. Then there is cream cheese and big dill pickles and then the work begins. What a pain in the keester they are to make. Am I right?
When my niece started making them into a dip, I thought BRILLIANT! and I shared the recipe two years ago. It’s been going like gang busters ever since. Who wants to wrap those silly pickles up and chill them and cut them ..blah blah blah … when you can literally chop it all up and make a dip?
Or now? A CHEESE BALL!!
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I love to make this Dill Pickle Cheese Ball and add it to my cheese boards. I absolutely LOVE making them — there are so many options to add to them, they never have to turn out the same twice! I get to let my creative side bloom, and they are like little pieces of edible artwork when I am done.
This one has a pickle cheeseball – I stuck a small Kosher dill in the top. Cute right?
When you make a cheese platter, the options really are endless. I like to have a few kinds of cheeses. Soft, spicy, mild and even that nice “stinky” cheese that’s aged and so darn good. Then we need meats. Salami, prosciutto, and one of my favorites? Pork roast. I added some little beef stick bites here, too. Those are always a hit.
Next, salty. Olives, pickles, mustards and nuts are my go to, and of course, you’ll have the saltiness of the crackers you will serve it with. I also love those pretzel chips! Then, time for the sweet. I love dark chocolate covered raisins, dried fruits like cherries or apricots as well as a nice jam. Dress it up with some colored lettuces or fresh herbs, and you are ready to go!
What Three Ingredients make this Dill Pickle Wrap Cheese Ball?
- Cream Cheese
- Dill Pickles
- Dried Beef
One of the main questions I get when It comes to this recipe or my Dill Pickle Dip is “What is Dried Beef?” Many ask, “is it like beef jerky?” Nope!! “Can I use ham instead?” Sure, you can. But it won’t taste the same. Do you remember ever eating “S.O.S.?” aka – “Sh!t on a Shingle?” It’s creamed chipped beef on toast. I haven’t had it in a million years. But this dried beef is what my Mom always bought when she made it.
I always buy it, like this, in a package. It’s in the lunchmeat section of my grocery store. Amazon has another brand, that I have never tried, not the Hormel one I always buy. Most people can get the kind in the jar, in the grocery store. Please know, that that one is a lot saltier than the kind in the package. So, if you use it, I would suggest rinsing it, and patting out the excess moisture with a paper towel. Also know, the color will vary a bit, and it will have more of a brown tone than a pinkish one like you see here.
I always chop my own dill pickles, but you can use dill pickle relish if you’re really in a rush. Again, know that the relish has more liquid, so draining some of that off is a good idea. If it has too much liquid, your cheeseball won’t stick together.
The pickles and meat get mixed into the cream cheese, and then wrapped in plastic wrap to set up in the fridge. After a couple of hours, it gets rolled in the remaining chopped dried beef.
Serve it alone or add it to a cheese platter — either way, your guests will LOVE it! I promise!
Do you love Cheese Balls like we do?? Here are some more savory and sweet Cheese Ball Favorites of ours!
- Summer Sausage Cheese Ball -Summer sausage, four cheeses, green onions and chives make the flavors in this festive cheese ball out of this world. Make it in no time and watch it disappear!
- Reuben Cheese Ball – All of the things you love about a classic Reuben sandwich make up this Holiday Reuben Cheese Ball! Corned Beef, Sauerkraut, Swiss Cheese with cream cheese, coated in a pecan outside. Just waiting to be served up on mini rye slices or crackers.
- Almond Joy Cheese Ball -All of the flavors of the amazing candy bar, this cheeseball is a mix of toasted coconut and almonds with a gooey fudge center! Serve it with chocolate animal crackers for even more dessert fun!
- Cream Cheese Party Ball -Smooth cream cheese, smoky sausage and tangy sauerkraut, all rolled in real bacon. Serve on crackers.
- Puppy Chow Cheese Ball -Whether you call it Puppy Chow or Muddy Buddies, this cheeseball is for you! Cream cheese, chocolate, and crunchy Chex cereal!
- Red Velvet Cheese Ball – a dessert cheeseball perfect for the Valentine’s Day or anytime!
All you need for serving are some crackers and a spreader or two, so people don’t have to share!
This Dill Pickle Wrap Cheese Ball isn’t going to make itself! Let’s get to the recipe, shall we?
- 1 1/2 bricks cream cheese (12 ounces) softened
- 3 (2.5 ounce) packages dried beef, chopped and divided in half
- 1/3 cup chopped dill pickles, excess liquid drained
- With your mixer, beat cram cheese until smooth.
- Fold in half of the dried beef. Fold in the dill pickles.
- Wrap the mixture, formed into a ball, in plastic wrap, and place in the refrigerator for about 2 hours.
- Roll in remaining chopped dried beef to coat the outside.
- Serve with crackers.
Amount Per Serving:Calories: 17 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 6mg Sodium: 110mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 1g