Sweet & Savory Cheese Ball

Donna Graffagnino


When I first got this recipe from a friend of mine I thought it was going to be gross, but when I tasted it, I was blown away. Who would think that a cheese ball with pineapple and olives, onions and bell pepper would be so amazingly good?
This is super easy to make and put together. The flavors get better if left to sit overnight in the fridge.

Some of the pictures were borrowed from the Internet.

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★★★★★ 1 vote
20 Min
No-Cook or Other


2 pkg
8 oz each philadelphia cream cheese, softened
1 jar(s)
10 oz salad olives, drained
1/4 c
onions, minced
1/4 c
celery, minced
1/2 c
green bell pepper, minced
1 can(s)
20 oz crushed pineapple, drained
finely grated sharp cheddar cheese


Step 1 Direction Photo

1In food processor, chop olives until minced fine. Spread mixture into layers of paper towels and squeeze most of the moisture out.

Step 2 Direction Photo

2In food processor chop bell pepper, celery and onion until minced fine. Spread mixture onto layers of paper towels and squeeze most of the moisture out.

3Squeeze most of the moisture out of the crushed pineapple with paper towels.

Step 4 Direction Photo

4In a medium mixing bowl combine all ingredients except cheddar cheese.

Step 5 Direction Photo

5Roll into a ball and wrap in plastic wrap. Put in freezer for about 30 minutes to 1 hour until cheese ball is firm but not frozen.

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6Remove from freezer and roll ball into the shredded Cheese. Gently press cheddar into the cheese ball then put on plate or platter in refrigerator until ready to serve.

Step 7 Direction Photo

7Serve with assorted crackers or celery chunks.