Dill Cheddar Cheese Balls

Bright, tangy dill meets sharp cheddar in a creamy, spreadable orb that looks fancy but takes minutes to make. Perfect for parties.

Scale

340 g (12 oz) cream cheese, full-fat, softened
200 g (7 oz) sharp cheddar, finely grated or pulsed
30 g (1/4 cup) finely chopped fresh dill
60 g (1/4 cup) finely chopped dill pickles or 30 g (2 tbsp) dill pickle relish (optional)
30 g (2 tbsp) finely chopped scallion (white + green)
1 tbsp (15 g) Dijon mustard
1/2 tsp (2.5 g) garlic powder
1/4 tsp (1.5 g) freshly ground black pepper
1/2 tsp (3 g) kosher salt
75 g (3/4 cup) finely chopped toasted pecans or walnuts, or 75 g (3/4 cup) panko breadcrumbs (for coating)

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Toast the nuts in a dry skillet over medium heat for 3–5 minutes until fragrant, then cool and chop finely.
Pulse or grate the cheddar until finely chopped.
In a medium bowl, beat softened cream cheese with Dijon mustard and garlic powder until smooth. Add cheddar, dill, scallion, and pickles or relish, mixing gently until combined.
Season with salt and pepper, adjusting to taste.
Scoop portions and roll into balls, then chill in the refrigerator for 1 hour.
Roll chilled balls in toasted nuts or breadcrumbs and serve on a platter.

For best texture, ensure cream cheese is at room temperature and chill fully before shaping the balls.