about 3 ½ cups


2 (8-ounce) packages cream cheese, at room temperature

1 (8 ½ -ounce) can crushed pineapple-in-its-own-juice,
well drained

2 tablespoon finely chopped peeled onion or green
onion (include some green tops)

1 teaspoon celery salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1 cup chopped pecans

¼ cup chopped green pepper

Additional chopped pecans for garnish (optional)

Two slivers of sweet red pepper and a sprig of parsley

Crisp crackers or pita or pretzel chips as an


In a medium bowl, beat cream cheese until smooth.  Add pineapple, onion or green onion, celery
salt, garlic and onion powders and continuing beating until well mixed.  Stir in 1 cup chopped pecans and green
pepper.  Cover and chill thoroughly in
the refrigerator. 

To serve, spoon cheese mixture into a serving bowl and
garnish with a sprinkle of additional chopped pecans and two slivers of sweet
red pepper placed atop the spread in a X shape and a sprig of parsley, if desired.  Accompany with crisp crackers or pita or
pretzel chips.

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