Crunchy cheese dip

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

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