Michigan Cheese Spread

03acheeseveggiesbzloTechnically, the very nice lady and former coworker who gave me this recipe – years ago, now – calls this a cheese ball; but it has always worked better for me as a spread.

Pretty frikkin’ fantastic with veggies, but you really need to try this spread on Wheat Thins crackers. It’s kinda magical.

Why is it called “Michigan?” No idea, Karen (the nice former coworker didn’t seem to know, either), but who cares? This is a seriously tasty cheese thing-y.

02acheesenutspineapplebzloMake it now!

INGREDIENTS
•8 oz cream cheese, softened
02bmixbzlo•8 oz can pineapple slices, drained and chopped (or well drained crushed pineapple)
•1 cup chopped pecans
•1 tbsp diced red onion
•2 tbsp diced red or green pepper
•1/4 tsp Seasoned Salt

Place the softened cream cheese, pineapple, pecans, onion, and pepper in a mixing bowl and mix on medium speed until nicely blended.

Give it a taste and add a bit of seasoned salt, if you think it needs it – I thought 1/4 teaspoon worked nicely.

04ddatebzloTransfer to a container, cover, and stash in the fridge for at least couple of hours to allow the flavors to blend.

Serve with veggies or (always a good choice) Wheat Thins, or…

stuff a bit of the cheese spread into a pitted date, wrap it in bacon (cut each strip of bacon in half first) and secure with a toothpick, then season lightly with Gateway to the North Maple Garlic Seasoning (or your fave steak seasoning), roll in a bit of brown sugar, and finally bake at 375º for 30 minutes, until the bacon is cooked and a bit crispity and the cheese spread ooey gooey.

Hard to beat.

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