Pineapple-Nut Cheese With Cranberry Chutney |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
|
Be sure to drain the pineapple well before stirring it in. Simply pour the can into a wire-mesh strainer, and press the pineapple with the back of a spoon to remove excess juice. Ingredients:
2 (8-oz.) packages cream cheese, softened |
1 (8 1/2-oz.) can crushed pineapple, well drained |
1/4 cup finely chopped green bell pepper |
2 tablespoons finely chopped onion |
1 teaspoon seasoned salt |
1 1/2 cups chopped pecans, toasted |
cranberry chutney |
assorted crackers |
Directions:
1. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually stir in pineapple, next 3 ingredients, and 1 cup pecans. Transfer to a serving bowl. Sprinkle evenly with remaining 1/2 cup pecans. Chill 1 hour or until firm. Serve with Cranberry Chutney and crackers.
|
|