It’s the time of year when everything pineapple is being shared. Spring and Easter make us want to turn to tropical, light flavours that we haven’t eaten all winter. I loved the idea of a pineapple cheese ball, as the retro cheeseball is probably my favourite thing to serve at my parties. While my mom always makes the best one for Christmas, it’s a heavy cheese ball, not really lending itself to light spring flavours. This one is full of everything I love about spring! You can leave the nuts off of the outside and replace with bacon instead, which really makes this cheeseball resemble a Hawaiian pizza!

Remember to make this a day ahead of time!

  • c
    2 (8 ounce)
    packages of cream cheese, softened
  • c
    1 cup
    sharp cheddar, shredded
  • c
    1 cup
    minced celery
  • c
    1/2 cup
    finely chopped green bell pepper
  • c
    1 tbsp
    minced green onion
  • c
    1 tsp
    seasoning salt
  • c
    1 (20 ounce) can
    crushed pineapple, drained
  • c
    1 cup
    chopped pecans OR bacon
  • Directions
    • 1
      In a medium sized mixing bowl, mix all ingredients excepting the pecans/bacon until completely combined.
    • 2
      Form into a round ball (or log).
    • 3
      Roll in the pecans or bacon.
    • 4
      Wrap tightly in plastic wrap and let sit overnight. Cheese balls are the best when they sit for at least 24 hours.
    Tips
    • 1
      Cheeseballs freeze exceptionally well, make two and freeze one for later!

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