Appetizers on Thanksgiving are a must.
Heck, appetizers any time of the year are a must. And when I think appetizer- I think cheese ball.
And when I think cheese ball there is only one tried and true recipe that I use and it comes straight from my mom.
This cheese ball recipe has been requested by several people, including my mother-in-law. So it has to be good!
Trust me when I say it is always the first appetizer to be gobbled up at any get together. Once you get started it really is hard to stop.
Personally, I love using a different assortment of crackers. It dresses up the presentation a bit and gives people more options.
As always- yes, you can buy a cheese ball at the store. But why? Especially when you can make this easy, classic cheese ball recipe that will leave all your friends and family begging for more.
2 8 oz. blocks of cream cheese
2 12 cups chopped pecans
14 cup green peppers, chopped
1 12 tsp. Lawry’s Seasoned Salt
1 8 oz. can crushed pineapple, drained
2 T. green onion, chopped
Soften cream cheese and place in medium sized bowl
Dice your green peppers and green onion
Drain your pineapple and get out as much moisture as possible. Use a strainer and paper towels until mostly dry.
Add green peppers, salt, pineapple, green onion and about half of your pecans
Mix well until everything is incorporated
Form into a ball
Roll the ball in remaining nuts
Serve with crackers of your choosing
I prefer to let the cheese ball chill over night but you can enjoy it right away, too. If serving the next day, wrap the ball in saran wrap and place in refrigerator.
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