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Mesquite Turkey and Cheddar Spread

8 ounces mesquite turkey (cubed)
4 ounces white cheddar cheese (cubed)
3/4 cup pecan halves
3/4 cup reduced-fat sour cream
1/2 teaspoon Dijon-style mustard
1/4 cup fresh parsley (finely chopped)

1. Finely chop turkey, cheese and pecans. Mix in sour cream, mustard and parsley. Refrigerate 3 to 4 hours for flavors to blend. Serve with assorted vegetables and crackers.

Makes 12 servings, (2 tablespoons each).

TIP: Spoon scant tablespoons of spread on endive leaves and arrange on serving platter.

Calories per serving: 70
Protein: 4.4 g
Carbohydrate: 1 g

Recipe provided courtesy of the American Dairy Association.

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