Ingredients
Scale
- 16 oz cream cheese, softened to room temperature
- 8 oz crushed pineapple, drained very well
- 1/4 cup green bell pepper, finely chopped
- 2 tbsp green onions, chopped
- 1 tsp seasoned salt
- 1 1/2 cups pecans, chopped
- Assorted crackers, for serving
Instructions
- Place the crushed pineapple in a fine-mesh sieve over a bowl. Press down firmly with the back of a spoon or use a cheesecloth to squeeze out as much liquid as possible. This prevents the cheese ball from becoming soggy.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or spatula until smooth and creamy.
- Add the drained pineapple, chopped green bell pepper, chopped green onions, and seasoned salt to the cream cheese. Mix until all ingredients are evenly incorporated.
- Scrape the mixture onto a large piece of plastic wrap. Bring up the corners of the plastic wrap and twist to form the mixture into a ball shape.
- Refrigerate the wrapped cheese ball for at least 2 hours, or until it is firm enough to hold its shape.
- Spread the chopped pecans onto a shallow plate or baking dish. Remove the plastic wrap from the cheese ball and roll it in the pecans, pressing gently to coat the entire exterior.
- Place on a serving platter and serve immediately with sturdy crackers or pretzels.
Notes
Ensure the cream cheese is fully softened to avoid lumps. If making ahead, wrap the nut-coated ball tightly in plastic wrap and store in the fridge for up to 3 days. Let it sit at room temperature for 15 minutes before serving for easier spreading.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg