Jan 19, 2011

Pineapple Cheeseball

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.


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  1. This is my favorite cheeseball recipe ever! My friend gave the same one and it's my go to!



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