Ingredients: – Cheeseball: – 16 ounces cream cheese (softened) – 4 tablespoons sour cream – ½ teaspoon garlic powder – 1 teaspoon lemon juice – Salt and pepper to taste – 1 cup shredded cheddar cheese – 1½ cups chopped dill pickles – 2 tablespoons fresh chopped dill – Coating: – ½ cup shredded/chopped cheddar cheese – 1 tablespoon fresh chopped dill – 1 teaspoon lemon zest Instructions: 1. Using a hand mixer, combine the cream cheese, sour cream, garlic powder, lemon juice, salt, and pepper. Mix for 1-2 minutes or until smooth and fluffy. Stir in shredded cheddar, pickles, and fresh dill. 2. Lay two long strips of plastic wrap in an ‘X’ shape on a flat surface. Spoon the cream cheese mixture into the center. Bring up the edges of the plastic wrap and close at the top, tightening to form the cheese ball shape. Refrigerate and chill for at least 2 hours or until firm.
3. Spread shredded/chopped cheddar, fresh dill, and lemon zest in an even layer on a flat surface. Unwrap the chilled cheese ball and roll it onto the toppings to coat. Gently press the toppings into any uncovered spots. 4. Transfer the cheese ball to a platter. Serve with crackers.
