1 2/3cupchopped pecansdivided - 2/3 cup for coating
1/4cupgreen bell pepperminced
1Tbsp.fresh chopped parsleyfor garnish (or one teaspoon dry)
In a large bowl mix cream cheese, pineapple, 1 cup of the pecans, bell pepper, dried onion, green pepper, garlic powder, and salt until well combined.
Form the mixture into a ball. Wrap the ball tightly in saran wrap and refrigerate for 2 hours. you can form the ball into a round small bowl if desired.
When you are ready to serve, unwrap the chees ball and coat with the pecans and chopped parsley. If you need to take the cheese ball to a party, you can wrap the cheese ball in fresh saran wrap after coating with pecans and parsley.
Put the cheeseball in the center of a plate, and serve with crackers, bread or vegetables.
How long does cream cheese need to soften for?It depends on the temperature of your house, though I always have great luck placing my cream cheese on the counter 2 hours before needed.Can I make this cheeseball ahead of time?Yes! Make this cheeseball up to a day ahead. It only gets better as it sits.Storing Leftovers - This will last about 2 days in the fridge. Cheeseball does not freeze well, so eat up the leftovers or send some home with your guests.Variations:
Green onion - Add sliced green onions for more texture.
Spicy - Sub out the bell pepper for one seeded jalapeno for a spicy version.
No Nuts - Need a nut-free version? Skip the nuts completely and serve this in a pretty bowl with the dippers around it.