Description
This Pineapple Pecan Cheese Ball is a delightful appetizer perfect for parties and gatherings. Creamy, tangy, and sweet with a crunchy pecan exterior, it combines softened cream cheese, finely diced red bell pepper, green onion, crushed pineapple, seasoned salt, and Worcestershire sauce. Chilled to perfection and rolled in pecans, it pairs wonderfully with crackers for a delicious, crowd-pleasing snack.
Ingredients
Scale
Cheese Ball Mixture
- 16 ounces cream cheese, softened (2 8-ounce packages)
- 1/3 cup finely diced red bell pepper
- 1/4 cup thinly sliced green onion
- 2 cans crushed pineapple (8 ounces each), very well drained
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire sauce
- 1/2 cup pecan chips (for mixing)
Coating
- 1 1/2 cups pecan chips (for rolling)
Instructions
- Mix Ingredients: In a large bowl, combine the softened cream cheese, finely diced red bell pepper, thinly sliced green onion, well-drained crushed pineapple, seasoned salt, Worcestershire sauce, and 1/2 cup of pecan chips. Mix thoroughly until all ingredients are evenly incorporated.
- Shape and Chill: Shape the mixture into a ball. Wrap it tightly in plastic wrap and refrigerate for at least 8 hours or preferably overnight to allow the flavors to meld and the cheese ball to firm up.
- Roll in Pecans: Before serving, unwrap the cheese ball and roll it in the remaining 1 1/2 cups of pecan chips, ensuring an even coating all around.
- Serve: Place the finished cheese ball on a serving platter and serve with an assortment of crackers for dipping.
Notes
- Ensure the pineapple is very well drained to avoid a soggy cheese ball.
- For best flavor and texture, chill overnight instead of just 8 hours.
- This cheese ball can be made a day ahead and stored, well wrapped, in the refrigerator.
- Pecan chips can be substituted with chopped walnuts if preferred.
- Serve with assorted crackers such as water crackers, pita chips, or buttery crackers.
