I Could Have Been a Cheese Ball, but the Pecans Let Me Down
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
8 ozcream cheese, room temperature
8 ozcheddar cheese, grated fine
1/2green bell pepper, diced small
2green onions, chopped small (green & white parts)
1/2 ccrushed pineapple in own juice (small can will do)
1 Tbspdiced pimento (drained) or one of those really tiny jars
1 tspseasoned salt
How to Make I Could Have Been a Cheese Ball, but the Pecans Let Me Down
- 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 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.
- 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.