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Nutrition Facts
Serving Size 41 g
(Approx. 12 Servings)
Amount Per Serving
Calories 160 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 130 mg 5%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 4 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pineapple Habanero Cheeseball
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 cup(s) cream cheese, softened
1/2 cup(s) Rothschild Farm Pineapple Habanero Dip
1/2 cup(s) Monterey Jack Shredded Cheese
3/4 cup(s) pecan pieces, finely chopped
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Instructions

1
Beat cream cheese with dip in a small mixing bowl with an electric mixer on medium speed until well blended.
2
Add cheese and blend on low speed 30 to 60 seconds.
3
Cover and chill for 1 hour.
4
Form mixture into a ball and roll in pecans.
5
Wrap in plastic wrap and refrigerate up to 2 days until ready to serve.
6
Remove from refrigerator 30 minutes before serving.
7
Discard wrap, place cheeseball on a plate and serve with crackers.

Source:

H-E-B

 
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