Pineapple Cheese Ball with Pecans
Makes 1 cheeseball
Ingredients
- 2 packages Cream Cheese (8 ounce each)
- 1 8 ounce can crushed pineapple (drained)
- 2 Teaspoons onions (chopped)
- ½ Cup green pepper (chopped)
- 1-2 Teaspoon seasoned salt
- 1 ½ Cup pecans (finely chopped)
Instructions
- Drain the crushed pineapple.1 8 ounce can crushed pineapple
- Warm pecans in a dry pan until they become fragrant. Chop and measure out 1 ½ cups.1 ½ Cup pecans
- While the pecans cool, finely dice the onion and the green pepper.2 Teaspoons onions, ½ Cup green pepper
- In a mixing bowl with the paddle attachment, cream together the cream cheese and the seasoned salt.2 packages Cream Cheese, 1-2 Teaspoon seasoned salt
- Scrape down the sides of the bowl and add the drained pineapple, onions, green peppers, and 1 cup of the toasted, cooled pecans.1 8 ounce can crushed pineapple
- Wrap the cheeseball in plastic wrap, forming a ball.
- Chill in the refrigerator for 2 hours to firm up.
- Un wrap the cheeseball and press the pecans onto the outside of the cheeseball.
- Serve with your favorite crackers.
Notes
- make sure the cream cheese is room temperature
- press on the crushed pineapple to remove as much moisture as possible
- toast the pecans in a dry pan for the best flavor
- chill the cheeseball in the refrigerator for at least an hour before pressing the chopped pecans on the outside
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