Pineapple-Nut Cheese With Cranberry Chutney

Name: Pineapple-Nut Cheese With Cranberry Chutney
Prep time: 20 min
Total time: 1 h 20 min
Yield: Makes 10 to 12 appetizer servings
Ingredients: 2 (8-oz.) packages cream cheese, softened; 1 (8 1/2-oz.) can crushed pineapple, well drained; ¼ cup finely chopped green bell pepper; 2 tablespoons finely chopped onion; 1 teaspoon seasoned salt; 1 ½ cups chopped pecans, toasted; Cranberry Chutney; Assorted crackers

1 Rating
1 Review

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.

Recipe by Southern Living November 2006

Gallery

Credit: Ralph Anderson; Styling: Rose Nguyen

Recipe Summary test

prep:

20 mins

chill:

1 hr

total:

1 hr 20 mins

Yield:

Makes 10 to 12 appetizer servings

Ingredients

2 (8-oz.) packages cream cheese, softened
1 (8 1/2-oz.) can crushed pineapple, well drained
¼ cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 teaspoon seasoned salt
1 ½ cups chopped pecans, toasted
Cranberry Chutney
Assorted crackers

Directions

Step 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.

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Pineapple-Nut Cheese With Cranberry Chutney

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Pineapple-Nut Cheese With Cranberry Chutney

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Pineapple-Nut Cheese With Cranberry Chutney

Gallery

Recipe Summary test

Ingredients

Directions

Reviews (1)

All Reviews for Pineapple-Nut Cheese With Cranberry Chutney