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Smoky Pineapple Cheese Ball

Smoky paprika balances sweet pineapple in this distinctively different cheese ball. This is my family's all-time favorite holiday appetizer. —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2-3/4 cups


  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 small green pepper, finely chopped
  • 1/2 cup crushed pineapple, drained
  • 1 teaspoon dried minced onion
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon smoked paprika
  • 1-1/2 cups chopped pecans, divided
  • Assorted crackers


  • Beat cream cheese until smooth. Beat in pepper, pineapple, onion, seasoned salt and paprika. Stir in 1/2 cup pecans. Refrigerate, covered, at least 1 hour.
  • Spread remaining pecans on a large piece of plastic. Shape cheese mixture into a ball; roll in pecans to coat evenly. Wrap in plastic; refrigerate at least 1 hour.
  • Serve with crackers.

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