Step 1

Have cream cheese at room temperature. Mix together the cream cheese and cheddar cheese.

Step 2

Combine all remaining ingredients.

Step 3

Mix well with mixer.

Step 4

Chill well before serving.

Step 5

I usually use the whole jar of pimento. Mostly because I love pimento, but also because I never know what to do with the rest of the jar, lol. Or... you could double this and use the whole jar. I don't drain the pineapple. Works just fine either way. Just remember to chop the onion and bell pepper really small... tiny even.

Step 6

Originally this was a cheese ball recipe. You were supposed to divide the mixture in half and roll each portion in chopped pecans, forming 2 balls. The first time I made this, I made balls. Never again! If you don't eat it all, the pecans get rubbery in the fridge. Since then, I just make it a spread and serve it in a bowl with really good snack crackers. It is even better the second day, so can be made a day ahead.

Step 7

If you really feel the need to make this into balls, I would suggest draining the pineapple and putting the mixture in the fridge for an hour or so before trying to roll it in chopped pecans. It makes 2 cheese balls.