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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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

Directions Step-By-Step

In food processor, chop olives until minced fine. Spread mixture into layers of paper towels and squeeze most of the moisture out.
In 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.
Squeeze most of the moisture out of the crushed pineapple with paper towels.
In a medium mixing bowl combine all ingredients except cheddar cheese.
Roll 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.
Remove 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.
Serve with assorted crackers or celery chunks.