Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!
- 8 ounces light cream cheese (or regular)-softened
- 2 cups chopped pecans *DIVIDED USE
- 8 ounces crushed pineapple (canned) drained well
- ¼ cup chopped green bell pepper
- 3 Tablespoons chopped red bell pepper
- 2 Tablespoons chopped green onion bulb and stem
- ¾ teaspoon seasoning salt
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Place cream cheese in a medium mixing bowl. Use electric mixer to beat cream cheese until smooth and fluffy.
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Add 1 cup pecans, pineapple, green/red bell peppers, green onions and seasoning salt. Stir until fully combined. Divide mixture into two equal halves while still in the bowl ("eyeball it"). Set aside.
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Divide remaining 1 cup of pecans in half. Place ½ cup pecans on a small plate and spread them out. Use hands (slightly messy), to shape cream cheese mixture into a ball. Place cheese ball on top of pecans on the plate. Gently roll cheese ball around until fully covered with pecans. If necessary, gently press pecans into cheese ball, to adhere. Place cheese ball on a large piece of plastic wrap. Repeat process with remaining mixture and pecans.
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Wrap each cheese ball in plastic wrap; refrigerate at least 2 hours. Don't skip this step! Refrigeration time allows cream cheese to firm up again, and lets flavors "mingle", for the very best taste!
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To serve, remove plastic wrap; place cheese ball on serving platter with assorted crackers. Serve, and enjoy! Wrap/store leftover cheese ball in refrigerator up to 4-5 days.