Whipped Pineapple-Ricotta Dip

November 18, 2022
3 Ratings
Photo by MJ Kroeger. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
  • Prep time 10 minutes
  • makes 2 cups
Author Notes

Meet your new favorite appetizer for the holidays and beyond: a creamy, savory dip that complements any snacking board. Dole® Canned Pineapple Chunks add fruity, tangy notes that pair beautifully with creamy ricotta. This dip works well with all sorts of cheeses , virtually any veggie, and crackers of all kinds. Making it is a breeze, too—simply blend Dole® Canned Pineapple Chunks with ricotta and olive oil until smooth and airy, then season with fresh chives and plenty of cracked black pepper. Psst: This dip can be made a few hours ahead and kept chilled, so you’ve got even more time for mingling once the party starts. —kay chun

Test Kitchen Notes

This recipe is shared in partnership with Dole. —The Editors

What You'll Need
  • 1 1/2 cups (12 ounces) whole milk ricotta
  • 1/2 cup Dole® Canned Pineapple Chunks, drained with 2 tablespoons pineapple juice reserved
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more for garnish
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup chopped chives, plus more for garnish
  1. In the bowl of a food processor, combine the ricotta, pineapple chunks, pineapple juice, lemon juice, salt, and pepper. Puree until well blended. With the motor running, slowly drizzle in the oil until the mixture is very smooth, scraping down the side and bottom of the bowl as needed, 1 to 2 minutes. Season to taste with more salt and pepper, then stir in chives.
  2. Transfer the dip to a serving bowl and garnish with more pepper and chives.

See what other Food52ers are saying.

1 Review

Maya R. December 17, 2022
Kind of weird…runny and tangy. I tried adding a little Greek yogurt to thicken it but it’s still very runny…