Pineapple cheese dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pineapple tidbits |
| 16 | ounces | Light cream cheese; softened |
| 8 | ounces | Water chestnuts; drained and chopped |
| 3 | tablespoons | Fresh chives; chopped |
| ½ | teaspoon | Salt-free seasoning blend |
| ¼ | teaspoon | Pepper |
| ¾ | cup | Pecans; chopped |
| Assorted reduced-fat crackers | ||
Directions
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, waterchestnuts, chives, seasoning blend, pepper, and pecans. Stir in reserved juice; mix well. Cover and chill. Serve with crackers.
Yields: 4 cups
Serving Size: 2 tablespoons
Calories: 43, Total Fat: 3gm, Calories from Fat: 68%, Saturated Fat: 2gm, Cholesterol: 5gm, Sodium: 81mg, Carbohydrate: 3gm, Protein: 2gm NOTES : The combination of flavors makes this dip very interesting as well as delicious. It's a challenge to not to eat a lot while you're making it.
Recipe by: Deborah Hill, Coffeyville, Kansas Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997