2 (8 oz.) pkgs. of cream cheese (softened)

8 oz. crushed pineapple (drained)

1/2 cup shredded cheese Jack/Cheddar blend

1/2 cup chopped green pepper (fine)

1/2 cup chopped green onion

1 tea. lemon pepper

1 tea. seasoned salt

pinch of garlic

1/2 tea. Worcestershire sauce

2 cups chopped pecans

Beat cheese until smooth and stir in pineapple, pepper, onion, spices and 1/2 cup nuts.

Chill thoroughly! Roll in or garnish with remaining nuts.

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This recipe submitted by:

Nanci Hatcher

Independent Consultant for Close To My Heart Scrapbooking

www.createwithnanci.myctmh.com

rowdygirl@charter.net

817-560-3240