Prep time:
10 minutes
|
Cook time:
8 minutes
|
Total time:
18 minutes
The perfect shareable snack for any occasion. This Bubbies Kosher Dill Pickle Cheese Ball made for Bubbies by The Yummy Vegan is irresistible down to the last bite.
Ingredients
- 16 oz of vegan cream cheese
- 2 Bubbles Kosher Dill Pickles, chopped
- 1 ½ - 2 tbsp of Bubbies Prepared Horseradish
- 1 cup vegan gouda cheese, grated
- 2 tbsp fresh dill, chopped
- 2 tsp pink peppercorns, crushed
- Salt and pepper to taste
- Optional: 2 tbsp (30 ml) Bubbies Kosher Dill Pickle brine
- For outer coating
- 2 tbsp fresh dill, chopped
- 1-2 tbsp pink peppercorns, crushed
Directions
- Allow the cream cheese to come to room temperature and add it to a large bowl.
- Add in the chopped pickles, horseradish, salt, pepper, dill, pink peppercorns, grated gouda cheese, and pickle brine. Mix until everything is well incorporated.
- Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight.
- On a clean surface, make a large X with two pieces of plastic wrap. Add the chilled cheese into the middle and use the ends of the plastic wrap to cover the cheese and form a ball shape. Twist the ends closed at the top of the ball.
- Refrigerate for at least 1 hour or overnight. Spread the fresh dill and crushed pink peppercorns onto a flat surface or plate. Unwrap the cheese and roll it around in the coating until completely coated.
- Place the cheese on wax paper, parchment paper, or directly on a serving board/plate.
- Serve with assorted crackers and/or cut veggies.
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