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–+ servings
Pecan Pineapple Cheese Ball with Gorgonzola Cheese and Dried Cranberries
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Pineapple and Gorgonzola Cheese Ball

Updating an old recipe with the addition of Gorgonzola cheese and dried cranberries definitely made something old new again and tastier than ever.
Course Appetizers, Cheese
Cuisine American
Keyword appetizer, balls, Cheese, christmas, gorgonzola, holiday, New Years, pecans, thanksgiving
Prep Time 15 minutes
Inactive Time 30 minutes
Total Time 45 minutes
Servings 8 Servings
Calories 521kcal
Author Barb

Ingredients

  • 16 ounces cream cheese 2 packages, room temperature
  • 4 ounces butter softened
  • ½ cup Gorgonzola cheese crumbles
  • 20 ounces crushed pineapple 1 large can
  • 2 Tablespoons diced green onion
  • ½ cup dried cranberries
  • 1 teaspoon Sea Salt to taste
  • 1 ½ cups pecans chopped, toasted
  • ½ cup parsley chopped

Instructions

  • Using a stand mixer, blend all ingredients on low speed except nuts and parsley. Place in fridge for 30 minutes. Split mixture in half and form into two balls and roll first in nuts, then in chopped parsley. Refrigerate until ready to serve. Serve with crackers and fresh fruit if desired.

Nutrition

Serving: 1Serving | Calories: 521kcal | Carbohydrates: 24g | Protein: 7g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 645mg | Potassium: 289mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1546IU | Vitamin C: 12mg | Calcium: 127mg | Iron: 1mg