Pineapple Cheese Ball

Pineapple Cheese Ball
Pineapple Cheese Ball

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (8 ounce) packages cream cheese, softened

  • 1

    (8 ounce) package low-fat cream cheese, softened

  • 2

    tsp Lawry's Garlic Salt

  • 1

    lg. can crushed pineapple in syrup, drained of all liquid & dried on paper towels

  • 1/3

    cup red bell pepper, finely minced

  • 1/3

    cup yellow bell pepper, finely minced

  • 1/4

    cup green onion white part only, finely chopped

  • 2

    T finely minced shallots

  • 1-2

    cups sharp cheddar cheese, grated (I used a white sharp coastal cheddar/ Trader Joe’s)

  • 1

    cup roasted & salted macadamia nuts chopped very fine

  • 1

    C coarsely chopped macadamias

Directions

1. Soften cream cheese to room temp, add cheddar and blend by hand or mixer until smooth 2. Add garlic salt and blend well. 3. Stir in pineapple, peppers & onions 4. Fold in finely chopped nuts 5. Refrigerate until firm (approx 2 hours). 6. Shape into ball and roll in remaining 1 cup of nuts. I made two balls with this amount of cheese-you could make them even smaller or into one super large one! I wrapped them in non-stick Reynolds tin foil and this made them much easier to handle and to transport. I also used the mini-peppers which are sweeter, less watery, and easier to finely mince.

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