Here's an easy Real Food appetizer (or quick lunch idea):
Pineapple Cheeseball
16 oz. cream cheese, softened
1/4 cup crushed pineapple, drained
2 Tablespoons chopped onion
2 Tablespoons chopped green bell pepper
1 Tablespoon Real seasoned salt (I get mine at Azure Standard)
2 cups chopped pecans, divided
Mix together the first five ingredients plus 1 cup of the chopped pecans.
At this point, I scrape as much off the sides of the bowl as I can to form a somewhat spherical mound in the bottom of the bowl. Then I cover the bowl with plastic wrap and refrigerate it for at least an hour. Once the cream cheese has firmed up a bit, I carefully add the remaining pecans, pouring with one hand and with the other, pressing them into the cheese. I also save some for the bottom once I've removed the cheeseball from the bowl.
The pecans that fall to the side in the bowl get mushed into the cheese as I form the ball with my hands. I then turn it upside down in the bowl and add the last of the pecans.
I like this cheeseball best with good, sturdy crackers. If you haven't tried these homemade crackers, they're worth a try. Just be sure to roll them reeeeally thin. And I add quite a bit more salt than the recommended amount. Just 'cause I like salt. Enjoy!
This post is linked up at Works for Me Wednesday.
LORI
This is my favorite cheeseball recipe ever! My friend gave the same one and it's my go to!
ReplyDeleteIsn't is awesome?!
ReplyDelete