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Prep 45min
Total45min
Servings24
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Ingredients
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
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Steps
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!
If you like, arrange the skewered tidbits around the pineapple dip holder rather than attaching them to the rind.
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Nutrition Facts
Serving Size:1 Serving
Calories
75
Calories from Fat
45
Total Fat
5 g
Saturated Fat
2 g
Cholesterol
40 mg
Sodium
150 mg
Potassium
80 mg
Total Carbohydrate
4 g
Dietary Fiber
1 g
Protein
4 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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