Thursday, July 29, 2010

Hawaiian Island Dip

This recipe is an old family favorite. My mom and aunt have been making it for a long time, but only recently did I decide to give it a try at my latest party. When you look at the ingredients, it seems an odd combination. Honestly, when my mom told me the ingredients, I thought she was joking...pineapple, green onion, and green pepper? Eh....I'm not sure sure...

Boy was I wrong!! This dip is as good as I remember. Sweet, slightly spicy, and completely addicting. I had to store it in the fridge so I didn't eat it all before our guests came!

Oh, and my mom swears that it's even better if you use Pepperidge Farm butterfly shaped crackers...she claims they are not only "prettier for company" but they are sturdier and hold up better...so if you can find them (I couldn't...) then get those to go with this super easy, crazy delicious dip.



Hawaiian Island Dip

2 packages cream cheese, at room temperature
1 large can crushed pineapple, drained very well
3 green onions, finely chopped
1/2 green pepper, finely chopped
1/2 tsp. seasoned salt
1/4 to 1/2 tsp. crushed red pepper flakes

In a medium bowl, combine all ingredients. Mix until well blended. Store in the refrigerator, at least 1 hour (it's best overnight or even 1 day ahead). Serve with crackers.

8 comments:

  1. Found you through the FoodieBlog Roll -- congrats on being featured today.

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  2. Sounds yummy - pineapple cream cheese has always been one of my favorites. I'm going to try it next week.

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  3. This one only involves MIXING!!! Maybe even I can make it : )

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  4. Mo - this recipe is just for you! You can do it!! :

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  5. My sister makes this (or something similar) every Christmas! The fam just goes crazy for it.

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  6. Hi! Thanks for sharing this recipe. Would love to try it out with my own dinner guests.

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  7. I like to add chopped roasted red peppers and pecans.

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