Del Rio Cheese Ball
From the kitchen of: Kristin Krahmer

8 oz. cream cheese, thawed
3/4 cup finely chopped celery
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1 large can of crushed pineapple, drained & squeezed on paper towels
dash of garlic salt (add more if you like after tasting)

Mix all ingredients well and shape into a ball. Wrap ball in plastic wrap and refrigerate overnight. Before serving, sprinkle with finely chopped nuts, like almonds or pecans. Serve with assorted crackers.