Pineapple-Pecan Cheese Spread Recipe

Pineapple-Pecan Cheese Spread Recipe photo by Taste of Home

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Cynde Sonnier’s smooth and creamy cheese spread is chock-full of red pepper, green chilies and crunchy pecans. It’s always a hit in Mont Belvieu, Texas…and a sure-fire way to get the kids to eat more veggies.

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Pineapple-Pecan Cheese Spread Recipe

Prep/Total Time: 20 min.

Yield: 24 Servings

20 20

Ingredients

2 packages (8 ounces each) cream cheese, softened
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped pecans, toasted, divided
3/4 cup crushed pineapple, drained
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon garlic powder
Assorted fresh vegetables

Directions

In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving.
Sprinkle with remaining pecans just before serving. Serve with vegetables. Yield: 3-3/4 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 100 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 94 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pineapple-Pecan Cheese Spread in Simple & Delicious January/February 2007, p11