A round cheese ball coated with chopped bacon is served on a patterned plate with several round crackers arranged around it. A portion of the cheese ball has been scooped out, revealing the creamy interior.

This pickle cheese ball came together one of those times when I wasn’t trying to make anything new. I had cream cheese sitting out, bacon leftover from earlier, and a jar of pickles that was already getting low. A few minutes later, this thing existed and it immediately earned a spot in the repeat category.

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Two blocks of cream cheese, a packet of ranch dressing mix, and a bowl filled with crumbled bacon sit on a wooden surface.

If you like pickles even a little, this one’s hard to stop eating. It’s creamy, salty, tangy, and the bacon on the outside gives it just enough texture to keep things interesting. It looks like more work than it actually is, which is always a bonus.

Why You’ll Love This Pickle Cheese Ball

This is one of those appetizers that doesn’t ask much of you. Everything gets mixed in one bowl, shaped, and tossed in the fridge while you move on to something else.

A plastic container filled with sliced pickles sits on a patterned wooden cutting board next to a large kitchen knife with a red handle. — Check out the knives I use

The flavor balance is what really makes it work. The pickles and pickle juice cut through the cream cheese just enough, the ranch seasoning adds some depth, and the bacon ties it all together on the outside. It’s familiar, but not boring.

Ingredients And Tools

Nothing fancy going on here. Cream cheese does the heavy lifting, so letting it soften makes the whole process easier. Dill pickles bring the tang, pickle juice loosens things up, and ranch seasoning gives you flavor without having to think about spices.

A hand holds a tablespoon of oil above a white bowl containing cream cheese, chopped pickles, black pepper, and seasonings on a wooden countertop.

The bacon gets cooked separately and rolled on at the end, which keeps it crispy instead of soggy. As far as tools go, you’re looking at a bowl, a spatula, plastic wrap, and some fridge space.

How To Make A Pickle Cheese Ball

Prep

Cook the bacon until it’s fully crispy, then let it cool before chopping it fairly small. Smaller pieces stick better and make the cheese ball easier to serve later. Finely chop the pickles and make sure they’re drained well so you don’t add extra moisture.

A hand uses a metal scraper to add chopped pickles to a bowl containing cream cheese, mayonnaise, and seasonings on a wooden countertop.

Before you start mixing, make sure the cream cheese is actually soft. Cold cream cheese turns this into way more work than it needs to be.

Mix And Chill

Add the cream cheese, ranch seasoning, chopped pickles, and pickle juice to a bowl and mix until everything is smooth and evenly combined. Scrape down the sides as you go so you don’t end up with pockets of plain cream cheese.

Once mixed, scoop the mixture onto plastic wrap and shape it into a ball. Wrap it up tight and refrigerate for at least an hour so it can firm up and hold its shape.

Coat And Serve

After chilling, unwrap the pickle cheese ball and roll it in the chopped bacon, pressing gently so it sticks all the way around. Take your time here so it coats evenly without smashing the shape.

Set it on a serving plate and let it sit for a few minutes before serving. That little rest makes it easier to spread without falling apart.

Serving Tips And Variations

This pickle cheese ball pairs best with sturdy crackers or pretzel crisps that can handle a thicker scoop. Fresh veggies like celery or bell peppers work too if you want something lighter.

If you like a little heat, a small amount of chopped jalapeno or crushed red pepper flakes mixes in nicely without overpowering the pickle flavor. You can also sprinkle a little fresh dill on top if you want to dress it up, but it’s not necessary.

A ball of plastic-wrapped food sits on a wooden countertop. In front of it is a green sticky note with “FRIDGE” written in black marker.

Pro Tips

Drain the pickles well and don’t rush the chilling step. Both make a big difference in how well the pickle cheese ball holds together.

If you’re making this ahead of time, wait to roll it in bacon until closer to serving so the bacon stays crisp. Leftovers keep well in the fridge for a couple of days, and the flavor actually gets better as it sits.

Wrap-Up

This pickle cheese ball is one of those easy wins that works for pretty much any gathering. It doesn’t take much effort, it uses familiar ingredients, and it disappears fast.

If you’re a pickle fan, this one’s worth keeping in your back pocket. It’s simple, reliable, and always gets asked about.

A round bacon wrapped pickle cheese ball coated in chopped bacon is served on a decorative plate, surrounded by five round crackers. The plate rests on a wooden surface with a textured wooden background.

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A round cheese ball coated with chopped bacon sits on a blue and white plate, surrounded by five round golden crackers. The plate is on a patterned wooden surface.

Bacon Wrapped Pickle Cheese Ball

Print Pin Rate

Prep Time: 5

Cook Time: 2

Servings:

Calories: 302kcal

Ingredients

16 oz Cream Cheese softened (2 blocks)
½ C Dill Pickles finely chopped
1 Packet Ranch Seasoning
2 tablespoon Dill Pickle Juice
12 oz Bacon cooked crispy and finely chopped

Instructions

In a mixing bowl, combine the softened cream cheese, ranch seasoning, chopped dill pickles, and dill pickle juice.
Mix until fully combined and smooth.
Place the cream cheese mixture onto a piece of plastic wrap and shape it into a ball.
Wrap tightly and refrigerate for 1–2 hours, or until firm.
Once firm, unwrap the cheese ball and coat the outside evenly with the chopped bacon.

Nutrition

Table of Contents

Why You’ll Love This Pickle Cheese Ball

Ingredients And Tools

How To Make A Pickle Cheese Ball