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Pineapple-Pecan Cheese Spread Recipe

Pineapple-Pecan Cheese Spread Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:24 servings


  • 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


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

Nutritional Facts

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

Reviews for Pineapple-Pecan Cheese Spread

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Reviewed Nov. 19, 2011

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

Reviewed 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."

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