Susan's Pineapple cheese ball
I like to use this variation on the cheese ball when I make Sangria. I press the liquid out of my pineapple and use it in my Sangria.
- Preparing Time: 15 minutes
- Total Time: 2 hours and 15 minutes
- Served Person: 1
cream cheese
american
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 2 packages cream cheese
- ham chopped very finely or processed in food processor
- crushed drained pineapple
- 0.25 bell pepper minced very finely or processed in food processor
- Carbohydrate 8.2994 g
- Cholesterol 187 mg
- Fat 58.258575 g
- Fiber 0.505750014185905 g
- Protein 10.33685 g
- Saturated Fat 32.813655 g
- Serving Size 1 1 Serving (200g)
- Sodium 546.5925 mg
- Sugar 7.79364998581409 g
- Trans Fat 8.327195 g
- Calories 587 calories
Press cream cheese with a fork. Add all ingredients and keep pressing in with fork. Wet your hands and form into a ball. Refrigerate for at least 2 hours. Serve with Townhouse or any crackers.
