Recipe By : Country Magazine Serving Size : 20 Preparation Time :0:00 Categories : Appetizers 3 Points Per Serving*
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pineapple chunks in juice 16 ounces low fat cream cheese -- softened 8 ounces water chestnuts, canned -- drained and chopped 3 tablespoons fresh chives -- chopped 1 teaspoon seasoned salt 1/4 teaspoon pepper 1 cup pecans -- chopped fresh parsley -- chopped
Drain the pineapple, reserving 1 tablespoon juice. In a small bowl, combine pineapple, cream cheese, water chestnuts, chives, salt, pepper, and pecans. Stir in reserved juice; mix well. Garnish with parsley. Cover and chill. Serve with crackers.
Per serving: 101 Calories (kcal); 8g Total Fat; (66% calories from fat); 3g Protein; 6g Carbohydrate; 13mg Cholesterol; 228mg Sodium Food Exchanges: 0 Grain Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Assorted Crackers
NOTES : Betsy's Notes: I added some peach and Vidalia onion hot sauce to give it a bit of zing. Regular hot sauce will work as well.
NOTES : Contributed by Debrah Hill, Kansas "The combination of flavors makes this dip very interesting as well as delicious. It's a challenge to not eat a lot while you're making it. I'm usually anxious for my guests to arrive so I can serve it and dig in!"
