Ingredients
Units
Scale
- 2 8-ounce packages of cream cheese, softened at room temperature
- 1 20-ounce can of crushed pineapple, drained well, see notes
- 1.25 teaspoon seasoned salt or house seasoning
- .5 cups sliced green onions
- .5 cups chopped sweet red bell pepper
- .5 teaspoon crushed red pepper or red pepper flakes
- .25 teaspoon lemon zest (zest of 1 lemon)
- 1 cup chopped pecans
Instructions
- Cream the cream cheese with an electric mixer in a large bowl.
- Stir in the pineapple, seasoned salt, green onions, pepper, red pepper flakes, and lemon zest and mix well.
- Spoon cheeseball ingredients onto a large piece of plastic wrap, form it into a ball using the plastic wrap and seal tightly.
- Chill it in the refrigerator until firm for at least an hour. In a time crunch, place in the freezer for 15 - 30 minutes.
- Place pecans onto a flat dish or pan, remove the cheeseball from the refrigerator, unwrap it, and roll the cheeseball in the pecans until all sides are covered.
Serve cold and store in the refrigerator for up to 5 days or in the freezer for up to a month.
Notes
- Drain the pineapple well, squeezing out the juice with the back of a spoon; save the juice for later use.
- Reduce or omit the red pepper flakes for a milder taste.
- Roast the pecans before chopping them for a richer-tasting, crispier nut crunch.
- Serve cold with pita chips, wheat thins or buttery crackers, and veggies.
- Prep Time: 1.5 hours
- Category: appetizers
- Cuisine: American
