Absolutely! Here’s a complete, clear recipe for a Pineapple Cream Cheese Log, ready to follow from start to finish:
Pineapple Cream Cheese Log
Prep Time: 15 minutes
Chill Time: 2–4 hours
Servings: About 12
Ingredients
Cream Cheese: 1 (8-ounce) package, softened
Crushed Pineapple: 1 (8-ounce) can, well-drained
Dried Cranberries: ½ cup (or more, to taste)
Pecans or Walnuts: ½ cup, chopped (divide: ¼ cup for mixing, ¼ cup for coating)
Green Onions (Scallions): 2–3 tablespoons, finely chopped
Seasonings:
Garlic Powder: ¼ teaspoon
Salt: ¼ teaspoon (adjust to taste)
Black Pepper: ⅛ teaspoon
Instructions
1. Mix Ingredients:
In a medium bowl, combine the softened cream cheese, well-drained crushed pineapple, ¼ cup chopped nuts, dried cranberries, chopped green onions, garlic powder, salt, and black pepper. Stir until evenly mixed.
2. Shape the Log:
Lay out a sheet of plastic wrap or parchment paper. Spoon the mixture onto the center and shape it into a log, rolling it tightly in the wrap. Twist the ends of the wrap to secure.
3. Chill:
Refrigerate for at least 2 hours, or until firm. Overnight chilling works best for a firmer texture.
4. Coat the Log:
Remove the log from the plastic wrap. Spread the remaining ¼ cup chopped nuts on a plate and roll the log in them until fully coated. Optional: add a few extra dried cranberries for color and decoration.
5. Serve:
Place the log on a serving platter. Slice or let guests scoop it onto crackers, pretzels, or apple slices.
Tips & Variations
Make it festive: Add finely chopped red bell pepper or parsley for color.
Sweeter version: Mix in a teaspoon of honey or maple syrup.
Nut-free: Substitute crushed pretzels or toasted coconut flakes for coating.
Extra tang: Use a bit of finely chopped jalapeño or a pinch of cayenne in the mix.