Ingredients
- 2 8-ounce packages cream cheese, softened
- 1/3 cup finely diced red pepper
- 1/4 cup thinly sliced green onion
- 2 8-ounce cans crushed pineapple, very well-drained
- 2 teaspoons seasoned salt
- 2 teaspoons Worcestershire sauce
- 2 cups Diamond of California® Pecan Chips
The Steps
- In a large bowl, mix together the first 6 ingredients and ½ cup of the pecans until thoroughly combined. Shape into a ball, cover and allow to chill in the refrigerator for at least 8 hours or preferably overnight.
- Before serving, roll the cheese ball in the remaining pecans. Place on a platter and serve with crackers.
RECIPE CONTRIBUTED BY STEPHIE COOKS
