1 (13 1/2 oz.) can crushed pineapple
1 (8 oz.) pkg. softened cream cheese
2 c. shredded cheddar cheese
1/3 c. ruby port wine
1 tbsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. hot dry mustard
2 tbsp. chopped parsley

Drain pineapple well. Beat cream cheese with cheddar and wine until smooth. Beat in salt, garlic and mustard. Fold in parsley and drained pineapple. Chill well. Makes 3 cups of spread.