Chhiwate

1 Pineapple, ripe

1 pk Cream cheese (8-oz)

1/2 c Well-aged Cheddar, grated

1 tb Chives, minced

1/4 ts Dry mustard

1 tb White rum

1/4 ts Salt (optional)

Cut off the top of the pineapple far enough down so that a wide
rim is formed.
Scoop out the fruit and chop it fine.
Blend together
the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard,
rum, and salt.
Pile mixture into pineapple shell.
Serve with
Triscuits, toast rounds or squares.
Makes about 2 cups.
From: A
Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.
Shared by: June Hoffman, 8/93