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  • Jefferson Adams
    Jefferson Adams

    Savory Gluten-Free Dill Cheese Ball

    Reviewed and edited by a celiac disease expert.

    This simple, tasty, elegant recipe marries feta and cream cheese with fresh dill and lemon juice to deliver a fabulously stylish dish.

    Savory Gluten-Free Dill Cheese Ball - Feta cheese. Image CC--Rebecca Siegel
    Caption: Feta cheese. Image CC--Rebecca Siegel

    Celiac.com 03/17/2018 - If you’re looking for a dish that is easy, elegant, tasty, and also happens to be gluten-free, then look no further than this simple cheese ball. This easy to make cheese ball needs just a coupe of hours in the fridge and bag, you’re ready to knock’em for a loop. Just grab your favorite gluten-free crackers, or gluten-free bread, and maybe a glass of your favorite wine or champagne, and you are ready to roll. 


    • 8 ounces brick cream cheese, softened
    • 1 cup crumbled feta cheese
    • 3 tablespoon finely chopped fresh dill
    • 2 teaspoons lemon juice

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    With mixer, beat cream cheese, feta cheese, dill, and lemon juice. 

    By 2-tablespoon portions, scoop and roll into balls. Roll until coated with finely chopped fresh dill.

    Refrigerate cheese balls for a couple of hours, and as long as 2 days. 

    Let stand 15 minutes at room temperature before serving. 

    Serve with your favorite gluten-free crackers, or toasted gluten-free bread, especially sourdough.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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