Pineapple-Cheese Ball

From Yankee Magazine Church Suppers and Potluck Dinners Cookbook

Dips and Spreads Recipes

Yield: 10 to 12 servings

When time is at a premium, this easy-to-make recipe is a perfect option. If by some chance there are leftovers, just reshape it, wrap it tightly in plastic wrap, and refrigerate it until you're ready to serve it again.

• 2 packages (8 ounces each) cream cheese, at room temperature
• 1 can (8-1/2 ounces) crushed pineapple, drained
• 1/4 cup finely chopped green bell pepper
• 2 tablespoons finely chopped onion
• 2 cups chopped walnuts

In a food processor or by hand with a fork, beat the cream cheese until smooth. Mix in the pineapple, green pepper, and onion. Reserve 1 cup of the nuts and mix in the remaining 1 cup of nuts. Shape the mixture into a ball, roll it in the reserved nuts, and refrigerate until well chilled. Serve with crackers.

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