Tropical Dip

This recipe is from customer Bridget L. of Norwalk and it won 1st place at our 2018 Iowa State Fair Party Dip Contest!

INGREDIENTS


Dip:

Crackers:

INSTRUCTIONS


Dip:

  1. In a blender combine cream cheese, crushed pineapple (minus ¼ cup), and ¼ cup pineapple juice. Blend for 30 seconds.
  2. Add diced jalapeño, cashews, salt, cilantro, and Asiago cheese. Blend well and transfer to serving dish.
  3. Refrigerate until you are ready to eat.

Crackers:

  1. Preheat oven to 425°F.
  2. In a food processor, add flour, sugar, and salt and pulse to blend.
  3. In a small bowl, mix water, lime olive oil, and pineapple balsamic together. With the processor running on low, slowly pour in the liquid mixture till it just forms a ball.
  4. Roll dough out on a floured surface. Cut into strips and dock with a fork. Brush with Persian lime olive oil and sprinkle with salt and pepper.
  5. Bake for 10 minutes.

To Serve:

  1. Finely chop 1/2 of a jalapeño.
  2. Create a dent in the middle of the dip and place 1/4 cup crushed pineapple and diced jalapeño.
  3. Drizzle with one tablespoon each of Persian lime olive oil and pineapple white balsamic.
  4. Serve with freshly-baked crackers!