Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | Pineapple, ripe |
1 pack | Cream cheese (8-oz) |
½ cup | Well-aged Cheddar, grated |
1 tablespoon | Chives, minced |
¼ teaspoon | Dry mustard |
1 tablespoon | White rum |
¼ teaspoon | Salt (optional) |
Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-½ cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups.
From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93