Sunday, April 3, 2011

Pineapple Cheese Ball

I found a similar recipe to this in Susan Pitts Dale's cookbook, Simply Southern, and made a few changes based on my personal taste.  I love this recipe as it lends itself to being made ahead of time and keeping me out of the kitchen when guests arrive.  It is a southern classic for sure and one I make for just about every event I host!

Pineapple Cream Cheese Ball

2 (8 oz.) packages cream cheese, softened
8 oz. crushed pineapple, drained
1/4 cup chopped green bell pepper
2 cups chopped pecans
1/2 small onion, minced
1 teaspoon Lawry's seasoned salt
Save half of the pecans and mix all other ingredients together.
Spread a sheet of cling wrap out on the counter.
In the middle place the cream cheese mixture formed into a ball. Refrigerate until the ball is the consistency of chilled cream cheese.  Remove cling wrap and roll the ball in the remaining pecans. Serve with crackers
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