Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Pineapple chunks in juice |
| 16 ounces | Cream cheese -- softened |
| 8 ounces | Waterchestnuts, canned -- |
| \N \N | Chopped |
| 3 tablespoons | Chives |
| 1 teaspoon | Seasoned salt |
| ¼ teaspoon | Pepper |
| 1 cup | Pecans -- chopped |
| 1 tablespoon | Fresh parsley -- chopped |
Drain the pineapple, reserving 1 tablespoon juice (you can use the sweetened variety or the type that is canned in its own juice).
Combine all ingredients except for parsley, stir in reserved juice, and mix well. Garnish with parsley. Cover and chill.
Recipe By : Jo Anne Merrill