Instructions
Mix the base:
In a large bowl, combine softened cream cheese, crushed pineapple, green onions, bell pepper (if using), garlic powder, salt, and pepper. Mix until smooth and evenly blended.
Shape the cheese ball:
Stir in 1/2 cup of the chopped pecans. Using plastic wrap, shape the mixture into a ball (or log) and wrap tightly. Chill for at least 2 hours, or overnight for best flavor.
Coat with pecans:
Spread the remaining 1/2 cup pecans on a plate. Unwrap the chilled cheese ball and roll it in the pecans until fully coated.
Serve:
Place on a serving platter with assorted crackers, pita chips, or raw vegetables.
Tips:
For extra flavor, add a dash of Worcestershire sauce.
If you like heat, mix in a little finely diced jalapeño.
This can be made 2–3 days ahead and stored in the fridge until serving.
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