Pineapple-Nut Cheese With Cranberry Chutney

Southern Living
Pineapple-Nut Cheese With Cranberry ChutneyRecipe
Photo: Ralph Anderson; Styling: Rose Nguyen
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.
Makes 10 to 12 appetizer servings


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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
Assorted crackers


Prep: 20 Minutes
Chill Time: 1 Hours

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.

Created date

October 2006