Pineapple Cheese Ball Recipe
Pineapple Cheese Ball Recipe photo by Taste of Home

Pineapple Cheese Ball Recipe

Publisher Photo
Pineapple lends a fruity tang to this fun and tasty appetizer. Instead of one large cheese ball, you could make two smaller ones...one to serve before a meal and one to take to a party. —Anne Halfhill, Sunbury, Ohio
TOTAL TIME: Prep: 20 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 24 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1/4 cup finely chopped green pepper
  • 2 tablespoons finely chopped onion
  • 2 teaspoons seasoned salt
  • 1-1/2 cups finely chopped walnuts
  • Assorted crackers

Nutritional Facts

1 serving (2 tablespoons) equals 87 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers. Yield: 1 cheese ball (3 cups).
Originally published as Pineapple Cheese Ball in Taste of Home February/March 2006, p35

Nutritional Facts

1 serving (2 tablespoons) equals 87 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Pineapple Cheese Ball

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 22, 2013

"didn't have seasoned salt - so looked up ingredients and added them by sight - celery seed, garlic powder, dry mustard, paprika, salt, white pepper -- wonderful!!!!"

MY REVIEW
Reviewed Dec. 8, 2012

"I have made this for a couple of decades, but never added salt. Many times, I make it as a dip, (not draining the pineapple juice). Ball or dip it's gobbled up quickly!"

MY REVIEW
Reviewed Dec. 4, 2012

"Our southern version of this recipe calls for red pepper for color and sweetness, NO salt, and locally grown pecans. At work we usually serve with Wheat Thins but Triscuits and fresh veggies are great too."

MY REVIEW
Reviewed Jan. 14, 2012

"Very good!"

MY REVIEW
Reviewed Sep. 24, 2011

"2 teaspoons of salt is way too much for this recipe. I had to add 1 more 8 oz cream cheese and some more pineapple to accomodate the salt. Anyone else think so? I will make it again but will cut way back on the salt."

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