Dill Pickle Cheese Ball
Prep Time
Cooking Mode
½ cup Fantino and Mondello Sliced Dry Sausage Chorizo, divided
3 tbsp Crumbled Compliments Pecans
2 tbsp Coarsely Chopped Compliments Fresh Dill Fronds, divided
1 tsp Finely Grated Lemon Zest
1 brick Room Temperature Compliments Cream Cheese
1 log Room Temperature Compliments Goats Cheese
¼ cup Sour Cream
½ tsp Garlic Powder
¼ tsp Black Pepper
½ cup Grated MrGustav Gouda Dill Pickle Lac Free Cheese
½ cup Grated Castello Tickler 1Yr Cheddar Cheese
1 cup Grated Compliments Garlic Dill Pickles, lightly squeezed of excess liquid
½ cup Fantino and Mondello Sliced Dry Sausage Chorizo, divided
3 tbsp Crumbled Compliments Pecans
2 tbsp Coarsely Chopped Compliments Fresh Dill Fronds, divided
1 tsp Finely Grated Lemon Zest
1 brick Room Temperature Compliments Cream Cheese
1 log Room Temperature Compliments Goats Cheese
¼ cup Sour Cream
½ tsp Garlic Powder
¼ tsp Black Pepper
½ cup Grated MrGustav Gouda Dill Pickle Lac Free Cheese
½ cup Grated Castello Tickler 1Yr Cheddar Cheese
1 cup Grated Compliments Garlic Dill Pickles, lightly squeezed of excess liquid
Directions
1Sauté the sliced dry chorizo sausage in a pan over medium high heat, turning occasionally until chorizo is light golden and crisp, approx. 2 mins. Transfer the crisped chorizo sausage to a clean paper towel lined plate and let cool.
2Once cool, coarsely chop the crisp cooked dry chorizo sausage. In a mixing bowl combine ¼ cup (60 ml) crisp chopped chorizo, 3 tbsp (45 ml) crumbled pecans, 1 tbsp (15 ml) chopped dill fronds and the lemon zest. Set aside.
3Using a hand mixer, blend together the Compliments Cream Cheese and Goats Cheese with the sour cream, garlic powder and black pepper. Mix until smooth, light in texture, 2 mins. Mix in the grated dill pickle gouda cheese, grated cheddar cheese, grated Compliments Garlic Dill Pickles, remaining 2 tbsp (30 ml) crisped chopped chorizo sausage, and 1 tbsp (15 ml) chopped dill fronds.
4Lay two pieces of plastic wrap in an “X” pattern on a clean flat surface. Spoon the dill pickle cheese ball mixture into the center, then bring up the edges of the plastic wrap closing them at the top tightening to form a cream cheese ball shape. Transfer to refrigerator and chill to set, approx. 3 hours.
5Once set, unwrap the Dill Pickle Cheeseball, gently shaping it into a round ball if needed. Roll the cheese ball in the reserved chorizo/pecan/dill/lemon mixture, covering the cheese ball completely.
6Transfer the Dill Pickle Cheese Ball to a platter and serve with Compliments Jalapeno Kettle Cooked Chips.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
