This creamy cheese spread is packed with red pepper, green chilies and crunchy pecans. Instead of serving it in a dish, I like to shape it into a ball and roll it in the pecans.
—CYNDE SONNIER MONT BELVIEU, TX
START TO FINISH: 20 MIN. • MAKES: 3 3/4 CUPS
2 packages (8 ounces each) cream cheese, softened
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped pecans, toasted, divided
3/4 cup crushed pineapple, drained
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon garlic powder
Assorted fresh vegetables
1. In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving.
2. Sprinkle with remaining pecans just before serving. Serve with vegetables.