Ingredients:
- 16 oz Neufchâtel cheese, room temperature
- 1/4 cup plain non-fat Greek yogurt
- 1.5 cups sharp white cheddar cheese, freshly shredded
- 1 cup dill pickles, finely minced and patted dry
- 2 tbsp pickle brine
- 1 tbsp dry ranch seasoning mix
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 cup pecans or walnuts, finely chopped and toasted
- 3 tbsp fresh dill, finely chopped
- 1/4 cup additional minced pickles
Instructions:
- Cream the base. In a large mixing bowl, combine the softened Neufchâtel cheese, Greek yogurt, and pickle brine. Use a spatula to cream them together until the mixture is smooth and aerated. Note: Room temp cheese is vital here for a velvety finish.
- Add seasonings. Stir in the ranch seasoning, Worcestershire sauce, and garlic powder. Mix until the color is uniform and no streaks of spice remain.
- Fold in solids. Gently fold in the shredded cheddar cheese and 1 cup of minced pickles. Ensure the pickles are evenly distributed throughout the base so every bite has a crunch.
- Prepare for shaping. Lay a large piece of plastic wrap on a flat surface. Scoop the mixture into the center of the wrap using your spatula.
- Form the sphere. Pull the corners of the plastic wrap up and twist tightly to form a firm ball shape. It should feel solid and compact.
- The big chill. Place the wrapped cheese ball in the refrigerator for at least 2 hours. This allows the flavors to marry and the cheese to firm up.
- Toast the nuts. While the ball chills, toast your chopped nuts in a dry pan for 3-5 minutes until fragrant and golden. Let them cool completely.
- Prepare the coating. In a shallow dish, mix the cooled toasted nuts, fresh dill, and the remaining 1/4 cup of minced pickles.
- The final roll. Remove the chilled cheese ball from the plastic wrap. Roll it in the coating mixture, pressing gently to adhere the nuts and herbs to the surface.
- Final rest. Let it sit at room temperature for 10-15 minutes before serving for the best scooping texture.