Step 1 of 3
In a big mixing bowl, mix together the cream cheese, sour cream, chopped dill pickles, Monterey Jack and Cheddar cheeses, pickle brine, scallions, paprika, and dried dill. Blend thoroughly until uniform. Shape the blend into a round ball. Wrap it up and chill in the fridge for at least one hour.
Hands down the greatest cheese ball I've tried. I cut the ingredients in half, which served six people perfectly as a starter. My only variation was lining a bowl with cling film to let the mixture firm up; once set, I inverted it to create a dome shape and pressed the bacon-pretzel coating onto that. Appreciate the wonderful recipe!