#1833 - Pecan Vegetable Dip

(by Shirley McNevich)

1 - 16oz. can Dole crushed pineapple (drained)
3 - 8oz. Philadelphia cream cheese (softened)
1 heaping TBSP mayo
1 TBSP McCormick seasoned salt
1 small onion (finely chopped)
1/2 of a green bell pepper (finely chopped)
1 cup pecans (chopped)

In a mixer add cream cheese, mayo--beat until smooth. Add seasoned salt--beat. Add chooped onions, chopped green bell peppers and chopped pecans--beat. Remove bowl from mixer--add drained crushed pineapple--stir with a spoon until mixed. Refrigerate until cold. Use as a dip for vegetables.