Cheese balls are very important to my husband. Whenever I want to make his day (or his month), I make him a cheese ball.
He grew up eating them, especially during the holidays. Whenever we get together with his family for Christmas or New Years Eve, there is always a cheese ball sitting on the counter. It’s a lovely tradition, don’t you think?
We never complain. 🙂
This cheese ball is SO easy! The only thing you need to plan for is a few hours to let the it sit in the fridge. This does make a difference. We usually dig in right after I have combined all the ingredients, and it’s good. But we are amazed at how much more amazing it is after it has sat in the fridge for a few hours or even better, overnight.
It’s like a party in your mouth.
And we love parties.
One of the awesome ingredients in this cheese ball is the crushed pineapple. It adds a touch of sweetness and texture that compliments the other savory ingredients in a really nice way.
Just please make sure you drain the crushed pineapple really well. I like to put it though a strainer, and then push on it with a spoon to make sure I get all the excess juice out. While I love the pineapple, if there’s too much extra juice, it will affect the texture of the cheese ball.
- 1 (8 oz) package cream cheese, softened
- 2 tablespoons green onion, finely chopped
- ½ cup crushed pineapple, drained really well
- 2 teaspoons dry ranch dressing mix
- 1 tablespoon dried chives
- ½ cup grated cheddar cheese
- ¼ teaspoon salt
- 1/3 cup finely crushed pecans, for rolling
- Combine the cream cheese, green onions, crushed pineapple, dry ranch dressing mix, dried chives, grated cheddar cheese and salt.
- Roll the mixture into a log and wrap it in saran wrap. Chill it in the fridge for several hours, or overnight.
- Before serving, take the cream cheese mixture and roll it into a ball. Place the 1/3 cup finely chopped pecans on a plate. Roll the cream cheese ball in the pecans until it is well coated with the crushed pecans.
- Serve immediately with crackers or vegetables.
- Store in an airtight container in the fridge.
You will want to drain the pineapple really well. I like to put it in a strainer, then push on it with the back of a spoon to make sure I get rid of all the excess juice.
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And before you go, don’t forget to pin the image below to save for later! ♥