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