| Type: | Appetizer |
| Ingredients: |
1 8 ounce package cream cheese 2 cups shredded Mexican cheese (Monterey Jack) 2 tablespoons grey poupon mustard 2 tablespoons chopped green chilis sliced almonds |
| Procedure: |
Mix cream cheese, shredded cheese and mustard together until well blended. Add chilis. Shape into 4 inch oval to resemble a pineapple. Insert almonds in rows to completely cover cream cheese mixture. Refrigerate at least two hours. Serve with crackers. Ritz are fine. If preferred, add drops of hot sauce to make more spicy. |
| Yields: | 16 servings |