Sunflower Cheeseball: A Stunning Fall Appetizer That Wows Guests
As we head into September, I have been loving the Sunflower theme! I have sunflower nails, sunflowers in my decor, and a sunflower curtain light! I had my parents over this past weekend to help me with some things around the house and decided to throw this together!
I used a classic 1960s sweet and savory cheeseball recipe that always proves to be a hit every time I make it. You can use any cheeseball recipe, but make sure it has a coating to look like the middle of a sunflower (chopped pecans in my recipe’s case)! Also as a precautionary note with this recipe, it can be tough to mold into more complex cheeseball shapes, so stay with this one or use a traditional cheeseball shape.
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SUNFLOWER CHEESEBALL
16 ounces cream cheese softened
8 ounces crushed pineapple drained
2 tablespoons finely chopped onion
dash of garlic salt
1 cup finely chopped pecans
Triangle pita chips
Blend cream cheese, pineapple, onions, and garlic salt together. You can also add peppers to this one too! Roll in the roundish sunflower base shape. Chill for an hour, then take out and roll/cover in the chopped pecans. The recipe calls for a cup but I definitely used more to create a very covered look.
Finish it off with two rows of pita chips to create the petals!
