- 2 packages (8 ounces each) cream cheese, softened
- 1 cup chopped pecans
- 1 can (8 ounces) water chestnuts, drained and chopped
- 3/4 cup pineapple tidbits
- 3 tablespoons minced chives
- 1 tablespoon unsweetened pineapple juice
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- Minced fresh parsley
- Assorted crackers
- In a small bowl, combine the cream cheese, pecans, water chestnuts, pineapple, chives, pineapple juice, salt and pepper. Garnish with parsley. Cover and chill. Serve with crackers. Yield: about 3-1/2 cups.
Originally published as Crunchy Cheese Dip in Country December/January 1993, p49
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Reviewed Nov. 22, 2012
Interesting flavor, slightly addicting.