I received this delicious recipe from one of my favorite people after she made it for a baseball tailgate a few years ago. I’ve probably made it five times already. It’s always popular because it’s tasty and unique. The truth is, it’s pretty easy to make, too!
To make the pineapple cheese ball, you’ll need:
- 8 ox. cream cheese, softened
- 1 small can of crushed pineapple (well-drained)
- 1 tsp. garlic powder
- 1 tsp seasoned salt
- 1 Tbsp. chopped green onion
- 1 Tbsp. chopped green peppers (I tend to put a few more in than the recipe requests.)
- Paprika to sprinkle if desired
- Your favorite crackers (or veggies!) for serving
A couple of things to note:
– The pineapple needs to be well-drained. Seriously, drain it. As in squish it with a paper towel through a strainer, well-drained. You don’t want a soggy cheese ball!
– Make sure the green peppers and green onions are chopped really tiny. The recipe only calls for 1 Tbsp of each, but you’ll want them to be spread evenly throughout the mixture.
To create this ball of deliciousness, all you have to do is mix up all of the ingredients (minus the paprika) really well. This is not for the squeamish, but the best way to do so is to use clean hands, put all ingredients into the bowl and squish together repeatedly until everything is good and mixed up.
Once you’re sure everything is combined to the fullest extent, you’ll want to begin shaping the cheese ball. I recommended going ahead and getting it onto the dish you intend to serve it on just to make things a little easier by avoiding a transfer later. Get it rolled into a nice ball (warning: it WILL stick to your hands and be messy for a minute) and cover in wax paper and place in the refrigerator for several hours.
After the ball ‘o goodness has chilled for a few hours, take it out, sprinkle with paprika, and arrange your crackers around it. We’re taking this to a party tonight, actually. I hope it’s a hit!