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)
- 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.
Nutitrional Information
Per Serving: Calories 70 Protein: 4.4 g Carbohydrate: 1 g
Recipe provided courtesy of the American Dairy
Association.
