The Worlds Best Cheeseball

I am not a cheesball person. When someone mentions the word cheesball my mind is taken to those hard chedder ones covered in nuts that we got gifted oh so many times during the holidays.


So when I was at a baby shower a few years back people kept taking about how amazing the cheesball was and all I could do was roll my eyes. Seriously. A cheeseball? But I finally relented and it was ahhhhhmazing.


I had to have the recipe my friend used to make it and she gave it to me. I have since used it numerous times and I have tweaked it a little bit. Even from when I took this picture I have tweaked it. So here goes:


2 packages of cream cheese (you can use neufchatel cheese but it makes it more gooey)
1 large can of pineapple completely drained or it will be mushy
1 cluster of green onions
1 green bell pepper
5 garlic cloves
chopped pecans

All these are variable for the most part, depending on what you like.


First make sure you pull the cream cheese out early and let it sit at room temperature for an hour or two. It will make it softer and easier to mix everything.

Chop up everything. I love using my manual food processor, it does a great job.


Now start mixing! Hopefully you’ve left the cheese out so it’s not too hard to mix.



After a bit of mixing it should be all mixed together. It will be a bit mushy.

Put the mix in the fridge for a few hours so it can harden, otherwise you get a mush ball!


A taste because it’s delicious…..


After you cheese mix has been in the fridge for a while put a couple of big dollops in a bowl of chopped pecans.

Start rolling the ball around the pecans, covering it completely. While rolling you will be able to form it into a ball shape.



Once it is coated place it again in the fridge to help it keep it’s shape until its ready to serve.

When it is ready to serve all you have to do is place it in the middle of a plate and put your favorite crackers around it and watch everyone gobble it up. It will be a hit at any party.


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