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

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