Cheese Ball
2 – 8 oz. packages cream cheese, room temperature
8 oz. shredded Swiss cheese
8 oz. shredded Cheddar and/or Monterey Jack cheese
20 oz. can crushed pineapple in juice, well drained
½ green pepper, finely chopped
½ red onion, finely chopped
1 bunch green onions, cleaned, sliced and finely chopped
1 tbsp. Cajun seasoning
Dried parsley flakes
1-1/2 cups chopped pecans, divided (half in cheese mixture, half on outside)
Mix all ingredients together except for half of chopped pecans. Form into ball and freeze 15-20 minutes to allow for easier handling, if desired. Sprinkle parsley flakes all over ball and press remaining half of chopped pecans into ball. Arrange mini pretzels or crackers around ball. Garnish as desired.
Next time, I will probably either cut all this in half or just make two separate cheese balls -- this one is pretty big :-)