Pineapple-Nut Cheese With Cranberry Chutney
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.
How to Make It
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.
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