A full bodied cheese ball with the tastes of tangy cheese, tropical fruit, pecans and surprisingly, horseradish!
- 1 large Genuine California Avocado, peeled, cut into chunks
- 2 tsp lime juice
- 1 Pound non-fat cream cheese, softened
- 1 bunch green onions, diced
- ½ Cup pecans, pieces
- ¼ Cup pineapple tidbits, drained
- 2 oz shredded cheese (bleu or parmesan)
- 1 Tbsp horseradish sauce
- Assorted crackers
- Celery stalks
- 2 iceberg lettuce leaves
Peel cold refrigerated avocado, discard peeling and chop the remaining avocado into squares.
Soak in lime juice in freezer in a covered bowl for 20 minutes.
Combine 1 lb. non-fat cream cheese softened at room temperature, 1 bunch green onions diced, 1/2 cup pecan pieces, 1/4 cup pineapple tidbits with juice drained off, 2 oz. shredded cheese (bleu cheese or parmesan), 1 Tbsp. horseradish sauce (mayonnaise based, not pure horseradish).
Form into a ball.
Lastly, drain lime juice and add avocado chunks to the outside of the ball handling carefully to keep the avocado in chunks.
Refrigerate until serving.
Serve on several lettuce leaves with crackers and celery stalks.
Can also be served as a dip instead of a ball by adding Miracle Whip.