Red, White and Blueberry Cheese Ball

I’ve had company from out of town this weekend because of the Independence Day holiday. One of the patriotic recipes I made was a Red, White and Blueberry Cheese Ball. After swimming and a lot of playing today, I enlisted some young kitchen helpers to assist in putting this appetizer together.

Red, White and Blueberry Cheese Ball
2 (8-oz.) pkgs. cream cheese, softened
1 cup crushed pineapple, drained
1/4 teaspoon seasoned salt
1 tablespoon honey
1 tablespoon lemon juice
2 tablespoons Cointreau or Grand Marnier
1/3 cup dried blueberries
1 cup red bell pepper, finely chopped
Assorted crackers

Stir the cream cheese and pineapple together in a large bowl. Next add the seasoned salt, honey, lemon juice, and Cointreau. Add the dried blueberries to the cream cheese mixture and stir until blended. Wrap the cheese mixture in a piece of plastic wrap, molding it into a ball. Mixture will be soft. Refrigerate for several hours or overnight. Finely chop the bell pepper. After the cheese ball is chilled, remove it from the refrigerator and roll it in the chopped pepper until well coated. Serve with assorted crackers.

Charlie’s stirring was excellent.

Ginger stirred the last of the ingredients in and blended everything well.

Refrigerate for several hours or overnight.

After the cheese ball is chilled, remove it from the refrigerator and roll it in the chopped pepper until well coated. Serve with assorted crackers.