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 parsley (finely chopped)
Finely chop turkey, cheese and pecans. Mix in sour cream, mustard and parsley. Refrigerate 3-4 hours for flavors to blend. Serve with assorted vegetables and crackers.
Makes 12 (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