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.
Source:American Dairy Association.