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Prep time
10 minutes
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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
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Ingredients
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1 1/2 cups
(12 ounces) whole milk ricotta
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1/2 cup
Dole® Canned Pineapple Chunks, drained with 2 tablespoons pineapple juice reserved
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2 tablespoons
freshly squeezed lemon juice
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1/2 teaspoon
kosher salt, plus more to taste
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1/4 teaspoon
freshly ground black pepper, plus more for garnish
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6 tablespoons
extra-virgin olive oil
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1/4 cup
chopped chives, plus more for garnish
Directions
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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.
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Transfer the dip to a serving bowl and garnish with more pepper and chives.
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