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:
- 4 oz. Cream Cheese
- 8 oz. Can Crushed Pineapple (Drained, reserving 1/4 Cup juice)
- 1½ tsp. Jalapeño Chile, Diced
- ¼ C. Raw Cashews
- 1 tsp. Fresh Cilantro
- 1 Tbsp. Asiago Cheese
- 1 tsp. Peruvian Chile-Citrus Salt
- 1½ Tbsp. Persian Lime Fused Olive Oil
- 1½Tbsp. Pineapple White Balsamic Vinegar
Crackers:
- 1 C. Flour
- 1 tsp. Sugar
- 1 tsp. Fleur de Sel
- 1½ Tbsp. Persian Lime Fused Olive Oil
- 1½ Tbsp. Pineapple White Balsamic Vinegar
- 2-3 Tbsp. Cold Water
- Sea Salt, Coarse to Taste
- Black Pepper, Fine Ground to Taste
DIRECTIONS
Dip:
- In a blender combine cream cheese, crushed pineapple (minus ¼ cup), and ¼ cup pineapple 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.
Crackers:
- Preheat oven to 425°F.
- 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 olive oil and sprinkle with salt and pepper.
- Bake for 10 minutes.
To Serve:
- 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 one tablespoon each of Persian lime olive oil and pineapple white balsamic.
- Serve with freshly-baked crackers!
Have you made this recipe? Share your experience with us in the comments below.