Pineapple Cheese Ball
By BLogan
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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
Details
Preparation
Step 1
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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