Ensure both 8-ounce cream cheese packages (total 16 oz) are softened to room temperature (use full-fat cream cheese). Place them in a large bowl with 2 tablespoons sour cream. Beat with a handheld electric mixer or mix with a sturdy wooden spoon or rubber spatula until very smooth and no lumps remain.

Add 1 cup shredded cheddar cheese, 1 cup diced dill pickles, 1/4 cup dill pickle relish, 2 tablespoons of the minced fresh dill (reserve the remaining 1 tablespoon for coating), 1 tablespoon dill-flavored (or original) ranch seasoning mix, and 1 teaspoon Worcestershire sauce. Stir until all ingredients are evenly distributed.

Lay a large sheet of plastic wrap on a clean work surface. Scrape the cheese mixture onto the center of the plastic wrap. Gather the plastic wrap up around the mixture, twist the wrap to tighten, and use your hands (on the outside of the plastic) to shape the mixture into a smooth ball. If needed, use the spatula to press and smooth the surface before tightening the wrap.

Place the wrapped cheese ball on a plate or small tray and refrigerate, wrapped, for at least 1 hour (up to 24 hours) to firm and meld the flavors. Do not skip chilling.

Before serving, in a large shallow bowl combine 1/2 cup shredded Colby Jack cheese and the reserved 1 tablespoon minced fresh dill. Unwrap the chilled cheese ball and roll it in the Colby Jack–dill mixture until evenly coated.

Transfer to a serving plate and serve with crackers, pita chips, toasted bread, or other dippers of your choice.

Store any leftovers airtight in the refrigerator for up to 5 days. Freezing is not recommended.