Tropical Palms Cheese Ball

A full bodied cheese ball with the tastes of tangy cheese, tropical fruit, pecans and surprisingly, horseradish!

Ingredients

• 1 large genuine California Avocado, peeled, cut into chunks
• 2 teaspoons lime juice
• 1 pound nonfat cream cheese, softened
• 1 bunch green onions, diced
• 1/2 cup pecans, pieces
• 1/4 cup pineapple tidbits, drained
• 2 ounces shredded cheese (bleu or parmesan)
• 1 tablespoon horseradish sauce
• Assorted crackers
• Celery stalks
• 2 iceberg lettuce leaves

Instructions

1. 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.
2. Combine cream cheese, green onions diced, pecan pieces, pineapple tidbits, shredded cheese, horseradish sauce (mayonnaise based, not pure horseradish). Form into a ball.
3. Lastly, drain lime juice and add avocado chunks to the outside of the ball handling carefully to keep the avocado in chunks.
4. Refrigerate until serving.
5. Serve on several lettuce leaves with crackers and celery stalks.

Notes

This can also be served as a dip instead of a ball by adding Miracle Whip.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Attribution

Recipe and photo used with permission from: California Avocado Board