3 cups broken pecans
2 8-ounce packages cream cheese, softened
1 8-ounce can crushed pineapple, drained
¼ cup chopped sweet red pepper
2 tablespoons chopped green onion
1 teaspoon seasoned salt
Spread nuts in a shallow baking pan.
Bake in a 350° F. oven for 7 to 10 minutes or till toasted; cool.
Coarsely chop one cup of the toasted nuts; set aside.
Chop the remaining nuts till ground. In a food processor bowl or large mixing bowl combine ground nuts, cream cheese, pineapple, red pepper, onion, and seasoned salt.
Process or beat till well-blended.
Cover and chill at least 3 hours or overnight.
Shape in one large ball. Or, divide mixture in half and shape into two smaller balls. Roll in the coarsely chopped nuts. Wrap and chill till serving time.
Makes 3 cups.
Serve with crackers and /or fresh vegetables.
This recipe has been home kitchen and guest-happy tested.
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