Dill Pickle “Pumpkin” Cheese Ball

Prep Time


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Mt Olive Pickles
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2 cups (2 blocks) cream cheese, cut into 1-inch cubes, kept cold
3 cups shredded cheddar cheese, divided
1/4 cup chopped green onions
1 large red bell pepper, finely chopped, stem reserved
4 Mt. Olive Kosher Dill Spears, chopped (Or use Dill Relish)
1/2 teaspoon freshly ground black pepper
Assorted crackers, for serving


  1. Using an electric hand mixer, beat cream cheese, 2 cups cheddar, green onions, bell pepper and pepper in a large bowl until combined.
  2. Fold in chopped Kosher Dill Spears (or Dill Relish)
until combined.
  3. Form cream cheese mixture into a ball.
  4. Place remaining cheddar in a small shallow bowl.
  5. Roll cheese ball in cheddar to coat. Coat
with plastic wrap.
  6. Using rubber bands, wrap cheese ball to form a pumpkin shape. Refrigerate for at least 2 hours.
  7. Unwrap cheese ball and top with reserved red pepper stem. Serve with crackers, and enjoy.

Servings: 8

Ready in: 5

Course: Appetizer