What you need:
- 8 oz. cream cheese, room temperature
- 1 cup dill pickle relish, drained
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. onion powder
- 1 1/2 cup shredded colby jack cheese
- 2 tsp. fresh dill weed, chopped
- Optional: cooked, crumbled bacon
Directions:
- Mix together all the ingredients, except dill weed, and form into a ball.
- Refrigerate for 15 minutes.
- Roll or sprinkle with dill weed.
- Refrigerate if you want the cheeseball to be firmer or serve.
- Serve with crackers, carrots, celery, or other desired dipping foods.
Recipe from Little Dairy on the Prairie
Posted on Fantastical Sharing of Recipes