This is a great appetizer to serve to guests because it just looks so pretty – oh yeah, and it tastes GREAT! It’s super easy to make but it looks and tastes very impressive.
I made this allergy friendly cream cheese ball (pictured above) at the same time I made a casein-filled Philadelphia cream cheese version for my sister’s bridal shower. Honestly, we could barely tell the difference.
The “real” cream cheese ball did have a little bit more of a smoother taste with some stronger onion and garlic flavors, but it was very, very close. Next time I will just add some more garlic and onion to my cream cheese recipe. This is definitely a keeper 🙂
*Here is my Cream Cheese Recipe
Adapted from Chef In Training
Pineapple Cream Cheese Ball
- 1 Cream Cheese Recipe see link above
- 2 Tbsp. Fresh Chives
- 2 Tbsp. Powdered Sugar**
- 1/2 C Crushed Pineapples well drained
- 2 Tbsp. Chopped Ham I buy nitrate free ham, optional
- 1 Cup Chopped Pecans
- Glutino Gluten Free Crackers
Prepare cream cheese as directed.
In a large bowl, mash all ingredients except chopped pecans.
Form into ball and cover with chopped pecans. I think the easiest way to do this is to place the pecans in a large mixing bowl, then add cheese and form into ball as you cover the outside with pecans, then transfer to serving dish (it's pretty messy).
Serve with Glutino gluten free crackers.
Impress people with your fancy shmancy cream cheese ball.
**Make your own unrefined powdered sugar by grinding 1/4 C coconut palm sugar (or preferred granulated sweetener) and 1/2 Tbsp arrowroot flour or cornstarch in a coffee grinder or blender until it reaches a fine powder.