Brenda Gantt Pineapple Dip Recipe
Ingredients
- 1 can 20 oz crushed pineapple, very well drained
- 1 package 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped onion
- 1 tablespoon mayonnaise
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Chopped pecans optional
- Pinch of cayenne pepper optional
Instructions
- Drain crushed pineapple extremely well using a strainer or clean hands
- Add softened cream cheese to a bowl and mix until smooth
- Stir in mayonnaise until fully combined
- Add shredded cheddar cheese and mix gently
- Stir in chopped onion, sugar, salt, and black pepper
- Fold in the drained pineapple until just combined
- Cover and refrigerate for at least 30 minutes
- Stir once before serving
Notes
Draining the pineapple thoroughly is essential to prevent a watery dip
Use sharp cheddar for the best balance of sweet and savory
Finely chop the onion so it blends without overpowering
Chilling allows flavors to mellow and improves texture
Best served with crackers, pretzels, or celery
Store covered in the refrigerator for up to 3 days