Pineapple Cream Cheese Spread
inspired by The Healthy Foodie
Ingredients
Scale
- 8 oz/1 pack cream cheese
- 1 cup finely chopped fresh pineapple or 1 small can of crushed pineapple
- 1 red bell pepper, finely chopped
- 2 celery rib, finely chopped
- ¼ cup chopped parsley
- ¼ tsp black pepper
- pinch of cayenne pepper
- pinch of salt
- 30–40 perfect pecan halves to make the pineapple effect
- Crackers or bread slices for dipping
Instructions
- Cut the top off your pineapple and cut it in half lengthwise. Keep that in the fridge until you are ready to use it.
- Squeeze juice out of chopped pineapple before mixing it with the cream cheese or else spread will become watery.
- Using a mixer or a fork, combine pineapple, cream cheese, bell pepper, celery, parsley, cayenne pepper, salt and black pepper.
- Chill cream cheese mixture for a couple of hours before serving to let flavors marry. It’s even much better if you’ll make this ahead, say, for tomorrow’s event.
- In a plate, shape cream cheese mixture in a hump that resembles half a pineapple.
- Place pineapple top at the top end of the hump- shaped cheese.
- Layer the pecan halves, starting at the bottom, and keep shingling until you get to the top. Or you can start at the top, whichever way works best for you.