Pineapple cheese ball/spread

Still going through folders of recipes and food I have already made and taken pictures of but haven’t posted yet.

This one I did a while back, it brings back memories of my childhood, especially around the holidays. Someone in the family would always make this cheese ball (this is back in the 1980’s when it was en vogue for cheese balls) and bring to the Christmas holiday party or 4th of July picnic.

I made it as a spread mainly because I knew I would be the only one eating it and I didn’t need it to be pretty. I just wanted it for the taste. Spread, sha-meer it on bread, crackers, bagels, rice cakes, whatever it is oh so good.


  • 8oz. softened cream cheese (full fat or not it’s up to you)
  • 2 Tbsp of minced green onion
  • 2 Tbsp of minced onion
  • 1 Tbsp of season salt
  • 1-2 tsp of Worcestershire sauce
  • small can of crushed pineapple, drained and squeezed as dry as you can get it


P1040027 P1040028

Mix all ingredients well in bowl and enjoy! Or you can let it set in fridge for 30 minutes let flavors marry, the more it sets the better it tastes.

Now if you want o make this into a ball, you will also need 2 cups of finely chopped (I use a food processor to get them fine; I can remember using my mother’s nut grinder with the handle you turned to get them fine—–still looking to get one of those). After you have the cheese mixture incorporated, get a piece of plastic wrap and dump onto. Using the wrap form a ball, cover with the wrap and refrigerate for at least 15 minutes to set it up.

Then you will just roll the ball in the nuts till is is covered. You can also add some of the nuts into the cheese ball if you really want to, I personally do not like them in the cheese ball just on outside.

If you want to add a little spice to it, add in 1/2 tsp cayenne pepper.



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