2 (8 oz.) pkgs. cream cheese
2 tbsp. chopped green pepper
2 tbsp. chopped onion
2 tbsp. pimiento (dry)
1/4 c. drained crushed pineapple
2 1/2 tsp. seasoned salt
2 c. chopped pecans (divided in half)

Soften cream cheese. Add green pepper, onion, pimiento, pineapple, seasoned salt and 1 cup pecans. Mix well.

Put in refrigerator about an hour. Form into 1 large or 2 small balls. Roll in 1 cup finely chopped pecans. Return to refrigerator until time to use. Spreads better when taken out of refrigerator a little while before serving. Serve with crackers.