Description
A delightful and easy-to-make Pineapple Pecan Cheese Ball that blends creamy cream cheese with sweet pineapple and crunchy pecans. Perfect as a make-ahead appetizer for holidays or gatherings, this cheese ball is coated with chopped pecans and offers a perfect balance of sweet and savory flavors, served chilled with crackers or fresh veggies.
Ingredients
Scale
Cheese Ball Mixture
- 2 (8 oz) blocks cream cheese, softened
- 1 cup crushed pineapple, well-drained
- 1/2 cup finely chopped green bell pepper
- 1/4 cup finely chopped green onions
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 cup chopped pecans, divided
Instructions
- Mix Ingredients: In a large mixing bowl, combine the softened cream cheese, crushed pineapple, finely chopped green bell pepper, chopped green onions, garlic powder, salt, and black pepper. Mix thoroughly until the mixture is smooth and well combined. Then stir in 1/2 cup of the chopped pecans for added texture.
- Shape the Cheese Ball: Using your hands or a piece of plastic wrap to assist, shape the mixture into a ball. This will help the cheese ball hold its shape and make it easier to coat.
- Coat with Pecans: Roll the shaped cheese ball in the remaining 1/2 cup of chopped pecans, ensuring it is fully coated on all sides for a crunchy exterior.
- Chill: Wrap the pecan-coated cheese ball tightly in plastic wrap and refrigerate for at least 2 hours or preferably overnight. This allows the cheese ball to firm up and the flavors to meld together perfectly.
- Serve: Serve the cheese ball chilled with your choice of crackers, pretzels, or fresh vegetable sticks for a tasty appetizer.
Notes
- Ensure the pineapple is well-drained to prevent the cheese ball from becoming soggy.
- This cheese ball can be made 1 to 2 days in advance and stored wrapped in the refrigerator until ready to serve.
- For best results, use fresh, soft cream cheese at room temperature for easier mixing.
- Variations: Substitute pecans with walnuts or almonds if preferred.
