Post by jody on Jan 24, 2016 13:41:05 GMT 10
Pineapple Cheese Spread
2- 8 oz. pkgs cream cheese, softened
1- 15 oz. can crushed pineapple, well drained
1/4 C. finely chopped green pepper
2 T. finely chopped onion
1 T. seasoned salt (or less)
2 C. finely chopped pecans
Combine and mix all ingredients together. Refrigerate several hours. Serve with crackers.
Variation: For Pineapple Cheese Ball
Make Pineapple Cheese Spread but use only 1 cup crushed pineapple (well drained) and reserve 1 cup chopped pecans. Shape into a ball and roll in reserved chopped pecans. Serve with crackers.
TIP: Serve this spread in a fresh pineapple shell. Cut a fresh pineapple (one with a pretty top) in half lengthwise, remove pulp (I use a grapefruit knife) leaving a bowl (reserve the fruit for another purpose). Fill shell with cheese spread mixture, garnish top with pecan halves and maraschino cherries. Serve on a platter with a variety of crackers.
2- 8 oz. pkgs cream cheese, softened
1- 15 oz. can crushed pineapple, well drained
1/4 C. finely chopped green pepper
2 T. finely chopped onion
1 T. seasoned salt (or less)
2 C. finely chopped pecans
Combine and mix all ingredients together. Refrigerate several hours. Serve with crackers.
Variation: For Pineapple Cheese Ball
Make Pineapple Cheese Spread but use only 1 cup crushed pineapple (well drained) and reserve 1 cup chopped pecans. Shape into a ball and roll in reserved chopped pecans. Serve with crackers.
TIP: Serve this spread in a fresh pineapple shell. Cut a fresh pineapple (one with a pretty top) in half lengthwise, remove pulp (I use a grapefruit knife) leaving a bowl (reserve the fruit for another purpose). Fill shell with cheese spread mixture, garnish top with pecan halves and maraschino cherries. Serve on a platter with a variety of crackers.
