Averie Cooks

-1 To a large bowl, add the cream cheese, sour cream, and mix with a handheld electric mixer, large wooden spoon, or rubber spatula until smooth and combined. Tip - Make sure the cream cheese is very well softened to room temp or this will be an unnecessarily difficult task.
-1 Add the shredded cheddar, chopped dill pickles, dill pickle relish, 2 tablespoons fresh dill, dill flavored ranch seasoning (or original ranch seasoning mix*) Worcestershire, and mix well to combine.
-1 Place a large sheet of plastic wrap on your clean countertop, and turn the cream cheese mixture out into the center of it.
-1 Seal the edges of it and using your hands on the outside of the plastic wrap, create a ball. This takes a little patience but use whatever technique you'd like to get the mixture into a ball shape.
-1 Refrigerate for at least 1 hour, or up to 24 hours. Do not skip the chilling.
-1 Before serving, add the shredded Colby Jack and remaining 1 tablespoon fresh dill in a large, shallow bowl, and roll the chilled cheese ball through it to coat the cheese ball evenly.
-1 Serve cheese ball with crackers, pita chips, toasted bread, or the dippers of your choice. Cheese ball will keep airtight in the fridge for up to 5 days. I have never tried freezing it and while some people say that you can freeze cream cheese and cheese, it isn't something I personally do.