| 1 | pineapple (3 lb) |
| 72 | pitted small ripe olives |
| 72 | deveined peeled cooked medium shrimp |
| 2 | cups sour cream |
| 1 1/2 | tablespoons curry powder |
| 1/4 | teaspoon salt |
| 1. | Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces. |
| 2. | Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design. |
| 3. | Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving. |
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| Leftover dip is great with raw veggies, pretzels and pita crisps, too! |
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| If you like, arrange the skewered tidbits around the pineapple dip holder rather than attaching them to the rind. |
Nutrition Information:
75 ( 45 ); 5 g ( 2 g); 40 mg; 150 mg; 4 g ( 1 g); 4 g 4 %; 6 %; 2 %; 4 % 1/2 ; 1/2