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Pineapple Cherry Pecan Dip

Pineapple Cherry Pecan Dip

A dairy-free dip inspired by a retro cheese ball recipe and an essay on how pineapple is anything but Hawaiian.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 ounces dairy-free cream cheese, Tofutti reigns supreme
  • 1 green bell pepper, cored
  • 6 green onions, washed and trimmed
  • 1/2 cup pecan halves + more for topping
  • 4 ounces crushed pineapple + more for topping
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • 1/4 cup maraschino cherries + 1 tablespoon juice from jar

Method
 

  1. Place the cream cheese, bell pepper, green onions, pecan halves, crushed pineapple, garlic powder, seasoning salt, and cherry juice in a food processor and pulse until combined. The vegetables and nuts should be minced. Taste for salt, adding in more if necessary.
  2. To serve, top with cherries, a scoop of crushed pineapple, and crushed pecan pieces. Store refrigerated until ready to serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.