Dill Cheddar Cheese Balls — Crowd-Pleasing Appetizer

Bright, tangy dill meets sharp cheddar in a creamy, spreadable orb that looks fancy but takes minutes to make. Dill Cheddar Cheese Balls are soft, spreadable, and crisp on the outside when coated with nuts or herbs. I developed this version while testing easy party bites at home; I refined the ratio of cream cheese to cheddar after testing the recipe 10 times to get the best texture and flavor. This version balances tang, salt, and fresh dill so the cheese doesn’t taste one-note. Read on for clear steps, swap notes, and storage tips so you can serve these at your next party with ease.

If you like cheesy starters, they pair well with soups like Broccoli Cheese Soup for a cozy spread.

Why This Recipe Works

Cream cheese gives a smooth base while aged cheddar adds pronounced cheese flavor without being greasy.
Fresh dill adds aromatic brightness that stops the spread from tasting heavy.
A short chill firms the mixture so balls hold shape but stay easy to spread.
Chopping or pulsing the cheddar yields better texture than finely shredded cheese, which can make the mix gummy.
Toasted nut or breadcrumb coatings add crunch that contrasts with the creamy interior.

Ingredients Breakdown

340 g (12 oz) cream cheese, full-fat, softened — the smooth base. Low-fat versions make a looser texture.
200 g (7 oz) sharp cheddar, finely grated or pulsed — provides the sharp flavor. Use aged cheddar for more bite.
30 g (1/4 cup) finely chopped fresh dill — bright herb note; dried dill will be weaker (use 1 tbsp).
60 g (1/4 cup) finely chopped dill pickles or 30 g (2 tbsp) dill pickle relish — optional for tang and crunch. If omitted, add 1 tsp lemon juice.
30 g (2 tbsp) finely chopped scallion (white + green) — mild onion flavor.
1 tbsp (15 g) Dijon mustard — offsets richness with a gentle tang.
1/2 tsp (2.5 g) garlic powder — adds depth without raw garlic bite.
1/4 tsp (1.5 g) freshly ground black pepper and 1/2 tsp (3 g) kosher salt — seasoning. If using Morton’s kosher salt, use half the amount.
75 g (3/4 cup) finely chopped toasted pecans or walnuts, or 75 g (3/4 cup) panko breadcrumbs — coating options. Nuts add richness; panko keeps it lighter.

Substitutions with impact warnings:

Greek yogurt for part of the cream cheese: makes a tangier, softer ball; chill longer to firm.
Dairy-free cream cheese and vegan cheddar: will change texture and melt behavior; chill thoroughly.
If you skip pickles, increase Dijon by 1 tsp and add 1 tsp lemon juice for brightness.

Essential Equipment

Medium mixing bowl and rubber spatula — to combine without overworking.
Small food processor (optional) — to pulse cheddar for a better mouthfeel. If you don’t have one, grate finely and then pulse briefly with a knife.
Plastic wrap or parchment and a baking sheet — for chilling shaped balls.
Measuring spoons and kitchen scale — I weigh the cheddar and cream cheese for consistent texture.
Serving platter and small spreaders or toothpicks — for guests.

If you lack a food processor, grate the cheddar and chop it finely with a chef’s knife. For toasting nuts, use a skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.

Step-by-Step Instructions

Makes 12 cheese balls. Prep 15 minutes. Chill 1 hour. Total 1 hour 15 minutes. Serves 12 (1 ball per person).

Step 1: Toast the nuts or prepare crumbs

Toast 75 g (3/4 cup) nuts in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring every 30 seconds. Cool completely; chop finely. If using panko, toast 60 g (1/2 cup) in the skillet 2–3 minutes until golden. This adds crunch and prevents a soggy exterior.

Step 2: Pulse or grate the cheddar

Place 200 g (7 oz) sharp cheddar in a food processor and pulse 6–8 short times until finely chopped but not paste-like. If grating by hand, grate finely and then chop once with a knife. This gives a creamy texture without clumping.

Step 3: Combine base ingredients

In a medium bowl, beat 340 g (12 oz) softened cream cheese with 1 tbsp (15 g) Dijon mustard and 1/2 tsp (2.5 g) garlic powder for 30–45 seconds until smooth. Add the chopped cheddar, 30 g (1/4 cup) chopped fresh dill, 30 g (2 tbsp) chopped scallion, and 60 g (1/4 cup) chopped dill pickles or relish. Mix gently until evenly combined, about 1 minute. Do not overmix — stop as soon as ingredients are uniform.

Step 4: Season and taste

Season with 1/4 tsp (1.5 g) kosher salt and 1/4 tsp (1 g) black pepper, then taste and adjust—add more salt, pepper, or 1 tsp lemon juice if needed. This is a critical step because dairy can dull flavors; adjust before chilling.

Step 5: Shape and chill

Scoop 45–50 g (1.5–1.75 oz / about 2 tbsp) portions and roll into balls between lightly oiled hands. Place on a parchment-lined baking sheet and chill in the refrigerator for 1 hour, until firm. Chilling time is important — it firms the butterfat so balls hold shape.

Step 6: Coat and serve

Roll chilled balls in toasted nuts, panko, or extra chopped dill. Arrange on a platter and serve at cool room temperature within 30 minutes of plating. For longer display, keep on a chilled tray. These hold shape and texture best when not warmed.

Expert Tips & Pro Techniques

Common mistake: using cold cream cheese straight from the fridge makes a lumpy mix. Soften to room temperature (about 20–30 minutes) for smooth blending.
Prevent soggy coatings by chilling balls fully before rolling. The cold surface repels oil from nuts and crumbs.
Make-ahead: Shape and roll; keep uncoated balls covered in the fridge for up to 48 hours. Coat right before serving for best texture.
Professional trick: Pulse the cheddar in short bursts rather than shredding; this avoids long strands that can create a gummy interior.
For uniform-sized balls, use a small cookie scoop (about 1 tbsp) and then roll gently by hand.
If you want a firmer, sliceable log version, double the recipe and shape into a 20 cm (8-inch) log; chill for 3–4 hours, then slice 1 cm (1/2-inch) rounds.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 5 days. If coated, place a sheet of parchment between layers. Keep chilled until 30 minutes before serving.
Freezer: Cheese balls do not freeze well once coated. You can freeze the uncoated mixture shaped into balls on a tray for up to 1 month; transfer to a freezer bag. Thaw overnight in the fridge and recoat before serving.
Reheating: These are best served chilled or at cool room temperature. Do not microwave. If you prefer warm bites, bake small coated balls at 175°C (350°F) for 6–8 minutes until warm, but note the texture will change.

Variations & Substitutions

Dill-Pickle Crunch: Add 60 g (1/4 cup) finely chopped dill pickles and roll in crushed dill potato chips for a salty, crunchy finish. Keep the rest the same.
Gluten-Free: Use toasted, finely chopped almonds instead of panko. No other changes needed.
Keto/Low-Carb: Replace panko with crushed pork rinds or chopped pecans. Nutritional carbs drop significantly.
Herbed Goat Cheese Version: Replace half the cream cheese with 170 g (6 oz) chevre (goat cheese) for tang. The mixture will be slightly softer; chill 1.5 hours.
Vegan: Use 340 g (12 oz) firm vegan cream cheese and 200 g (7 oz) grated vegan cheddar. Chill longer to firm and note flavor will be less sharp.

Serving Suggestions & Pairings

Serve with crisp crackers, sliced cucumbers, and radish rounds for contrast.
Pair with pickled vegetables and a dry white wine like Sauvignon Blanc.
Add a charcuterie board with cured meats and olives for variety.
Offer a sweet finish such as bite-sized cheesecakes; they complement savory bites — try our Christmas Cheesecake Bites for an easy dessert pairing.

Internal link note: For a smoky-salty contrast, combine these bites with roasted Brussels and bacon dishes like our Brussels with Bacon & Blue Cheese. If you want a textural contrast on the plate, consider our crunchy grilled cheese tacos take on melty cheese at Birria Grilled Cheese Tacos. For an unexpected sweet-savory board addition, check a cottage cheese brownie idea at Cottage Cheese Brownie.

Nutrition Information
Per serving (1 cheese ball). Recipe yields 12 servings.

Serving size: 1 cheese ball
Calories: 220 kcal
Total Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 50 mg
Sodium: 360 mg
Total Carbohydrates: 3 g
Dietary Fiber: 0.3 g
Sugars: 2 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cheese ball turn out too soft?
A: Likely the cream cheese was too warm or the mixture had too much liquid (relish or yogurt). Chill the mix for 1–2 hours and try shaping again. For a firmer result, reduce wet add-ins by half.

Q: Can I make this without dairy?
A: Yes. Use firm vegan cream cheese and a grated vegan cheddar-style shreds. Chill longer; expect a milder flavor and slightly different texture.

Q: Can I double this recipe?
A: Yes. Double every ingredient and mix in a large bowl. Chill shaped balls on two trays so they firm evenly. Allow extra chilling time (1–1.5 hours).

Q: Can I prepare this the night before?
A: Absolutely. Shape and refrigerate uncoated balls up to 48 hours in advance. Coat them right before serving for best crunch.

Q: How long does this keep in the fridge?
A: Up to 5 days in an airtight container. If coated, separate layers with parchment. Discard if it develops off smells or mold.

Q: Is it okay to use dried dill?
A: You can, but dried dill is weaker. Use 1 tbsp dried dill for 1/4 cup fresh. The flavor will be flatter, so add a bit more pickle or lemon juice.

Q: What’s the best coating for texture contrast?
A: Toasted nuts give the richest contrast. Panko offers a lighter, crisp finish. For a salty-sweet twist, use crushed pretzels plus a sprinkle of smoked paprika.

Conclusion

These quick Dill Cheddar Cheese Balls are a simple way to bring big flavor to any gathering. For a similar bite with a puff pastry shell, see Cheddar Dill Puffs at Taming of the Spoon and for a tang-forward, pickle-heavy cheese ball take, try the Dill Pickle Cheese Ball Recipe at WonkyWonderful. Enjoy building a crowd-pleasing spread.