FRUIT-CHEESE KABOBS WITH GINGER DIP

Ginger Dip (below)
30 seedless green grapes
30 pineapple chunks (see directions)
26 mandarin orange segments or 1 can (11 oz.) mandarin orange segments, drained
15 strawberries, each cut into halves
24 cheese cubes, each about 3/4 inch thick (about 8 ounces caraway, Colby, Cheddar, Monterey Jack or cream cheese)

Each chunk should be about 3/4 inch wide (1/4 pineapple), or 1 can (8 1/4 oz.) sliced pineapple in syrup, drained and each slice cut into eighths.

Prepare Ginger Dip. Alternate 3 pieces of combination of fruit and cheese on plastic wooden picks. Serve with Ginger Dip.

Makes about 40 appetizers.

GINGER DIP:

1 pkg. (8 oz.) cream cheese, softened
1 c. plain yogurt
1/4 c. honey
2 tsp. crushed ginger root
1 can (8 oz.) crushed pineapple in juice, drained

Beat cream cheese, yogurt, honey and ginger root until creamy. Fold in pineapple. Cover; refrigerate 1 hour.

Makes about 3 cups.