Ingredients:
- 2 (8 oz/225 g each) packages cream cheese, softened
- 1 cup (240 ml) crushed pineapple, drained well
- 1/2 cup (60 g) finely chopped bell pepper (red or green for color)
- 1/4 cup (30 g) finely chopped green onions
- 1/2 cup (120 ml) chopped pecans (plus extra for coating)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Mix Ingredients:
In a large bowl, combine the softened cream cheese, drained crushed pineapple, chopped bell pepper, green onions, chopped pecans, garlic powder, salt, and pepper. Mix until well combined. - Shape the Cheeseball:
Transfer the mixture to a large sheet of plastic wrap. Gather the wrap around the mixture and shape it into a ball. - Chill:
Refrigerate for at least 2 hours, or until firm. This helps the flavors meld and makes it easier to handle. - Coat with Pecans:
Spread the remaining chopped pecans on a plate. Unwrap the cheeseball and gently roll it in the pecans until it’s fully coated. - Serve:
Place the cheeseball on a serving plate and serve with crackers, pita chips, or fresh vegetables for dipping.
Tips:
- Make Ahead: This cheeseball can be prepared up to 2 days in advance. Store in the refrigerator and add the pecan coating just before serving.
- Flavor Twist: Add a pinch of cayenne pepper or chopped jalapeños for a bit of spice.
- Nut-Free Option: Roll the cheeseball in crushed pretzels or shredded coconut instead of pecans.