16 oz cream cheese softened
8 oz crushed pineapple thoroughly drained
1/2 cup red bell pepper chopped
1/2 cup green onion chopped
1 tsp seasoned salt
1 1/2 cup chopped pecans
crackers for dipping

Using a stand mixer (or a hand mixer + large bowl), whip cream cheese until smooth, about 2 to 4 minutes.
Turn off mixer and add pineapple, red bell pepper, green onion, seasoned salt to the bowl. Use a spatula to gently fold all the Ingredients together until thoroughly mixed.
Layout a piece of plastic wrap on a flat surface, then scoop the cheese ball mixture in the center. Pull up the sides of the plastic wrap to cover the cheese mixture, confining it to the middle. Once completely wrapped in plastic, use your hands to smooth the cheese into a ball shape. If needed, use a second piece of plastic wrap to secure the ends.
Place wrapped cheese ball in the refrigerator until firm, at least 2 to 3 hours.
When ready to serve, spread out chopped pecans on a flat surface. Roll the cheese ball in pecans, using your fingers to press and stick the pecans to the cheese.
Serve pineapple cheese ball immediately with crackers for dipping.
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