Say you have a big party to go to and you’re looking to impress. We’ve got you covered. This cheeseball is super simple to make and only takes one jar of our pickles to create. We used Dill-Mill in our recipe, but feel free to try your favorite flavor of Pittsburgh Pickles!

We were inspired by a recipe we found on Delish.com, but added a bit of our own spin to the mix!

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Cheeseball – Pittsburgh Pickle Style
Prep Time 5-10 minutes
Servings
baseball size cheeseballs
Ingredients
Cheeseball
  • 1 8 oz package cream cheese
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Pittsburgh Pickle chopped: your choice: Pittsburgh Style, Dill Mill, or Fire & Smoke
  • 1 teaspoon dill finely chopped
  • 1 tablespoon Pittsburgh Pickle Brine (use same flavor as chopped pickle)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt & pepper to taste
Coating
  • 8 slices bacon cooked until crispy, then chooped
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup Pittsburgh Pickle finely chopped: your choice: Pittsburgh Style, Dill Mill, or Fire & Smoke
Prep Time 5-10 minutes
Servings
baseball size cheeseballs
Ingredients
Cheeseball
  • 1 8 oz package cream cheese
  • 1 cup cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Pittsburgh Pickle chopped: your choice: Pittsburgh Style, Dill Mill, or Fire & Smoke
  • 1 teaspoon dill finely chopped
  • 1 tablespoon Pittsburgh Pickle Brine (use same flavor as chopped pickle)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt & pepper to taste
Coating
  • 8 slices bacon cooked until crispy, then chooped
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup Pittsburgh Pickle finely chopped: your choice: Pittsburgh Style, Dill Mill, or Fire & Smoke
Instructions
  1. Cheeseballs are easy. Seriously. Just mix all of the cheeseball ingredients together, season with salt and pepper, then roll into a large ball. Then roll the cheeseball into the coating ingredients and you’re done. PS -- You can always toss this in the fridge for a bit for a firmer cheeseball.
Recipe Notes

 

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