I Could Have Been a Cheese Ball, but the Pecans let me down...
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Deb tells us that this is better on the second day, but we'd eaten it all by the end of the first day! This is a terrific appetizer for any occasion and could easily be pepped up even more by adding your favorite hot sauce or jalapenos.... if you're so inclined. Happy snacking!
- 8 oz
- cream cheese
- 8 oz
- cheddar cheese, grated fine
- green bellpepper, diced small
- green onions, chopped small (green & white parts)
- 1/2 c
- crushed pineapple in own juice (small can will do)
- jar diced pimento (drained)... or one of those really tiny jars
- 1 tsp
- seasoned salt
1Have cream cheese at room temperature. Combine all ingredients and mix with mixer. Chill well before serving.
2I usually use the whole jar of pimento. Mostly because I love pimento, but also because I never know what to do with the rest of the jar, lol. Or... you could double this and use the whole jar. I don't drain the pineapple.. works just fine either way. Just remember to chop the onion and bell pepper really small... tiny even.
3Originally this was a cheese ball recipe. You were supposed to divide mixture in half and roll each portion in chopped pecans, forming 2 balls. The first time I made this, I made balls. Never again! If you don't eat it all, the pecans get rubbery in the fridge. Ever since then, I just make it as a spread and serve in a bowl with really good snack crackers. It is ever better the second day, so can be made a day ahead.
4If you really feel the need to make this into balls, I would suggest draining the pineapple and putting mixture in the fridge for an hour or so before trying to roll it in chopped pecans. It makes 2 cheese balls.