Wednesday, December 2, 2015

Retro Pineapple Cheeseball

I call this Retro Cheeseball because it totally reminds me of the 1970s. In fact, anything with pineapple and green pepper reminds me of the 70s. Lawry's Season Salt, too. I don't know why. Now that I think about it, a cheeseball reminds me of the 70s. Cocktail parties, church potlucks, open houses. Well, it's time to being back the cheeseball - this one is super.

As I was struggling with this mound of cheese, trying to roll it in the walnuts, I realized that this might be the very first cheeseball I have ever made. I served it at lunch on Thanksgiving Day and we polished it up the next day for leftovers.

Here's what you need:
8 oz cream cheese (I used Tofutti brand vegan cheese - it's excellent!)
1/3 C crushed pineapple (drained well)
2-3 T minced green pepper
1-2 T minced green onion
1-2 t Lawry's season salt
1 C chopped walnuts

Here's what you do:
Bring the cheese to room temperature. Using a fork, mash in the pineapple, green pepper, green onion, Lawry's, and 1/2 C of the walnuts. Place cheese mixture in fridge to completely chill.

Spread the remaining walnuts on wax paper and plop the completely chilled cheese on the nuts. Carefully, press the mass into a ball and place on a serving plate.

No comments:

Post a Comment

Thanks for stopping by my Living Cookbook! I appreciate each and every comment!