4 oz cream cheese
8 oz can crushed pineapple (drained, reserving 1/4 Cup juice)
1-1/2 tsp Jalapeño Chile, Diced
1/4 Cup raw cashews
1 tsp fresh cilantro
1 Tbsp asiago cheese
1 tsp Peruvian Chile Citrus Salt
1-1/2 Tbsp Persian Lime Olive Oil
1-1/2 Tbsp Pineapple White Balsamic
In a blender combine cream cheese, crushed pineapple (minus 1/4 Cup), and 1/4 Cup juice. Blend for 30 seconds. Add diced jalapeño, cashews, salt, cilantro, and Asiago cheese. Blend well and transfer to serving dish. Refrigerate until you are ready to eat.
In a food processor, add flour, sugar, and salt and pulse to blend. 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.
Roll dough out on a floured surface. Cut into strips and dock with a fork. Brush with Persian Lime OO and sprinkle with salt and pepper.
Bake at 425 for 10 minutes.
Finely chop 1/2 of a jalapeño. Create a dent in the middle of the dip and place 1/4 Cup crushed pineapple and diced jalapeño. Drizzle with 1 Tbsp Persian Lime OO and 1 Tbsp Pineapple White Balsamic. Serve with freshly-baked crackers!
This recipe is from customer Bridget L. of Norwalk and it won 1st place at our 2018 Iowa State Fair Party Dip Contest!