18 ozcontainer onion and chive cream cheesesoftened
18 ozcan sweetened crushed pineappledrained
1tspgarlic salt
3Tbspgreen bell pepperfinely diced
3Tbspred bell pepperfinely diced
1green onionfinely chopped
1/2cupchopped pecanstoasted
2cupshredded sharp cheddar cheesedivided
Instructions
Using an electric mixer, whip together the cream cheese, onion and chive cream cheese, crushed pineapple, and garlic salt.
Stir in the green bell pepper, red bell pepper, green onion, pecan pieces and 1/2 cup of shredded cheese by hand.
Shape into 1 large or 2 small balls and roll in the remaining shredded cheddar cheese. [Note: If making 2 smaller cheeseballs extra shredded cheese for rolling may be needed.]
Wrap in plastic wrap, press to shape and refrigerate for at least 8 hours, preferably overnight, until firm.
Serve with crackers, pita chips or vegetables.
Notes
If preferred, you can omit the pecans from the cheeseball mixture and roll in toasted pecans instead. When doing so, you'll need about 1 cup of toasted pecan pieces.
To toast the Pecans: Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Pop into the oven and roast for 6-8 minutes just until lightly toasted and fragrant. Cool completely before adding to the cream cheese mixture.