Pineapple Cream Cheese Spread Recipe

Ingredients

• ½ cup shredded mozzarella cheese
• 7-8 green onions
• 2 jalapeño peppers
• 1 pound cream cheese at room temperature
• 8 ounce can of unsweetened chopped pineapple
• 75-100 pecan halves for decoration

Preparation

1. Preheat oven to 400°F.
2. Arrange pecans in a single layer on a shallow baking sheet.
3. Bake pecans about 5-7 minutes until lightly toasted and fragrant.
4. Cool pecan halves completely.
5. Cut the tops off the green onions, trim any mangled bits off them, and arrange on a serving platter to look like the top of a pineapple.
6. Place shredded mozzarella into a large mixing bowl.

You may want to put on gloves at this point.

7. Trim the tops off the jalapeños. Cut jalapeños in half, remove seeds and ribs.
8. Chop jalapeños into a small dice and add to mixing bowl.

Take a moment now to rinse your knife and cutting board, discard your gloves, and wash your hands. You can thank me later.

9. Thinly slice the white ends of the green onions and add to mixing bowl.
10. Add cream cheese and pineapple to mixing bowl and stir until well mixed. I do this by hand since the stand mixer tends to bruise the green onions and mash the jalapeños.
11. Mound the mixture into roughly the shape of ½ a pineapple on your serving platter.
12. Arrange your pecans, starting at the bottom and slightly overlapping, to look vaguely like a pineapple.
13. Cover with plastic wrap and refrigerate overnight.
14. About an hour before guests arrive remove the pineapple from the fridge and allow it to come to room temperature.

Send little Ritchie to bed and have Rob mix you a martini. You deserve it.