12 - 20
2 (8oz.) pkg cream cheese (NOT low fat) ⅓ of a green bell pepper, seeded and finely diced 2 - 3 small green onions, green tops included, finely diced ⅛ teaspoon seasoning salt 1 (8oz.) can crushed pineapple, well drained ¼ - ½ cup finely chopped pecans
No nutrition information available
Unwrap the cream cheese and place in a mixing bowl. Allow the cream cheese to come to room temperature. Add the diced bell pepper and green onions, seasoning salt and well drained crushed pineapple. Using your hands, thoroughly mix and blend all the ingredients, making sure to bring up the ingredients from the bottom of the bowl several times. Cover with plastic wrap and refrigerate until ready to form into a ball or balls. The mixture can be made as far as five to six days before making the balls. Form the mixture into as many balls as desired. Roll the balls in the chopped pecans or sprinkle the chopped pecans onto the balls and pat into the surface. Garnish with maraschino cherry if desired. Serve with butter crackers.