2 8-oz blocks cream cheese – room temperature
2 cans crushed pineapple – drained
2 cups shredded cheddar cheese
1/2 cup blue cheese crumbles
1 tablespoon Worcestershire sauce
1 tablespoon chopped chives
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon Cayenne pepper
2 cups chopped pecans
- In a food processor, blend cream cheese until smooth.
- Add pineapple, cheddar cheese, blue cheese, Worcestershire, chives and seasonings. Pulse until blended. Remove knife from processor bowl and place mixture in refrigerator until firm.
- Divide cheese mixture into 4 equal portions. Roll into a balls then in chopped pecans and place on plastic wrap. Tighten wrap around each cheese ball.
- Store in fridge if serving within 24 hours. Can be frozen and thawed 2 hours before serving.