This one is for all you ladies. Now, don't get me wrong, men can love a good cheeseball too, but let's be honest, it's usually the ladies that end up hanging around the cheeseball and crackers. As everyone is gearing up for their big (or small) Super Bowl parties, we will probably be making all kinds of wings and dips and chili. However, try adding this little cheeseball to your spread (get it? spread? tap, tap is this thing on?).
It's not just great to make for football parties but any kind of get together where snack food will be appreciated. And, you can also make this 2-3 days ahead of time and keep it in the fridge until you're ready to serve. Who doesn't love that? Did I just sound like Ina Garten there? Yes, yes I did. I'm on a roll today folks (get it? I'm on a roll? cheeseballs are round, get it? okay, I obviously won't make it on the comedy circuit).
1 block Cream Cheese (8 Oz. Softened)
½ Green Pepper, Finely Diced
1 can Crushed Pineapple (8 Oz.), Drained Very Well
1 Tablespoon Shallot Finely Chopped
1 teaspoon Worcestershire Sauce
½ cup Chopped Pecans
Combine all ingredients (except pecans) in a bowl. Roll cheese mixture into two balls and then roll them in chopped pecans. Wrap up cheeseballs with plastic wrap or put into airtight container. Allow cheeseballs to set up in the fridge (at least 2-4 hours). This lets the flavors meld together a bit. These cheeseballs will keep in your fridge for about 4-5 days so they are great to make in advance. Serve with your favorite crackers. (Pictured with Wheat crackers and sesame melba toast).