I Could Have Been a Cheese Ball, but the Pecans let me down...
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|8 oz||cream cheese|
|8 oz||cheddar cheese, grated fine|
|1/2||green bellpepper, diced small|
|2||green onions, chopped small (green & white parts)|
|1/2 c||crushed pineapple in own juice (small can will do)|
|1/2||jar diced pimento (drained)... or one of those really tiny jars|
|1 tsp||seasoned salt|
Hazleton, PA (pop. 25,340)
Member Since May 2010
WARNING!! This is totally addicting!! You will lick the spoon, you will lick the beaters, you will search frantically for a cracker! It will call you from the fridge late at night... Think I'm kidding? Ok..make it. I dare ya!!! lol
Have cream cheese at room temperature. Combine all ingredients and mix with mixer. Chill well before serving.
I 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.
Originally 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.
If 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.