Tuesday, October 22, 2013

Vegetable Cream Cheese Ball

2 8-oz pkgs. cream cheese (room temperature)
1⁄4 cup of green pepper, chopped finely
2 tablespoons minced onion
1 small can crushed pineapple (drained well)
1 cup pecans, finely chopped
1 tablespoon seasoning salt

Place all ingredients in large bowl. Mix well. Shape into ball and cover in plastic wrap, if desired, or place in sealed container. Refrigerate until serving.