Pineapple-Pecan Cheese Spread

Name: Pineapple-Pecan Cheese Spread
Prep time: 20 min
Total time: 20 min
Yield: 3-3/4 cups.
Ingredients: 2 packages (8 ounces each) cream cheese, softened; 1-1/2 cups 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

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.

Ingredients

2 packages (8 ounces each) cream cheese, softened
1-1/2 cups 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.

Nutrition Facts

2 tablespoons: 100 calories, 9g fat (4g saturated fat), 18mg cholesterol, 94mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 3g protein.

Originally published as Hawaiian Fiesta Cheese Ball in Simple & Delicious January/February 2007

Reviews

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Average Rating:

mirania

Nov 19, 2011

It was a little bit too mild for me. I added fresh garlic and lemon.
sspillett

Nov 29, 2009

This is really good I have made it a number of times now this version and have used fat free cream cheese and cheddar cheese. Both ways are good.