2 (8 oz) blocks of cream cheese, softened
½ green pepper, finely diced
1 (8 oz) can crushed pineapple, drained very well (I use a strainer over a bowl and save the juice for a yummy cocktail!)
1 tablespoon shallot (or sweet onion), finely diced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1 cup "chopped" pecans or walnuts*
Directions:
Combine all ingredients (except nuts) in a bowl.
Form cheese mixture into two balls - use your hands, get right in there.
Roll each cheese ball in chopped nuts - walnuts, pecans, or any nut-type you have in the pantry... except peanuts. I don't know if this would work with peanuts
Put cheese balls put into an airtight container (or wrap with plastic wrap).
Allow cheese balls to set up in the fridge for at least 2-4 hours.
Serve with your favorite crackers. I love it with Wheat Thins!
* easy tip on "chopping" nuts - open the bag they came in, leave nuts in bag, and (while holding the bag opening closed with your hand) smash them with a meat tenderizer or mallet. Perfect 'smaller than chopped' pieces for your cheese ball!
ENJOY!!