Real Recipes From Real Home Cooks ®

i could have been a cheese ball, but the pecans let me down

(25 ratings)
Blue Ribbon Recipe by
Deb Kotansky
Minden, LA

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

Blue Ribbon Recipe

We totally get what Deb means by the pecans on the outside of a cheese ball getting soggy. This cheese ball spread is so creamy and delicious, you'll never miss the pecans. It's savory from the cheddar and cream cheese. But, pineapple gives the dip a pop of sweetness. All of the other ingredients round out the flavors and make this very addictive. If you want a bit of heat, add your favorite hot sauce or jalapenos. The perfect appetizer for any occasion.

— The Test Kitchen @kitchencrew
(25 ratings)
yield serving(s)
method No-Cook or Other

Ingredients For i could have been a cheese ball, but the pecans let me down

  • 8 oz
    cream cheese, room temperature
  • 8 oz
    cheddar cheese, grated fine
  • 1/2
    green bell pepper, diced small
  • 2
    green onions, chopped small (green & white parts)
  • 1/2 c
    crushed pineapple in own juice (small can will do)
  • 1 Tbsp
    diced pimento (drained) or one of those really tiny jars
  • 1 tsp
    seasoned salt

How To Make i could have been a cheese ball, but the pecans let me down

Test Kitchen Tips
If you want this spread a little firmer, we suggest draining and saving the crushed pineapple. You can add a little at a time until it's the right consistency for you. Leaving all the juice leaves this very spreadable.
  • Mixing cream cheese and cheddar cheese together.
    Have cream cheese at room temperature. Mix together the cream cheese and cheddar cheese.
  • Adding remaining ingredients.
    Combine all remaining ingredients.
  • Ingredients mixed together.
    Mix well with mixer.
  • Covering bowl to chill in the fridge.
    Chill well before serving.
  • Cheese ball spread on crackers.
    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.
  • 6
    Originally this was a cheese ball recipe. You were supposed to divide the 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. Since then, I just make it a spread and serve it in a bowl with really good snack crackers. It is even better the second day, so can be made a day ahead.
  • 7
    If you really feel the need to make this into balls, I would suggest draining the pineapple and putting the mixture in the fridge for an hour or so before trying to roll it in chopped pecans. It makes 2 cheese balls.