1. Drain pineapple. Chop green pepper, pecans, and onion.
1 can (20 ounce) crushed pineapple
3 packages (8 ounces each) cream cheese
1/2 pound butter
1 cup chopped green pepper
2 cups chopped pecans
1/4 cup chopped onion
1 teaspoon Lawry's seasoned salt
2. Whip cream cheese and butter. Mix all ingredients.
3. Place in crock pot or serving dish. Refrigerate.
4. Spread on assorted snack crackers. Yields 6 cups.
Jo's Personal Touch and Catering