This is one of my “back pocket” recipes for a quick and tasty party dip. I’ve had people ask me if it is chicken salad, because the pineapple adds a texture that is similar to shredded chicken, and the savory ingredients mask the pineapple flavor. It’s perfect for a little bite before a meal or a satisfying afternoon snack on your favorite crackers. If you like, you can sneak in some vegetables, and serve it on celery sticks, or those little tri-color mini bell peppers, cut in half.
Prep Time::10 mins
Total Time::10 mins
Servings::16
Yield::16 servings
Ingredients
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) can canned crushed pineapple, drained
1 cup chopped pecans
½ cup chopped green bell pepper
2 tablespoons chopped green onion
1 teaspoon salt, or to taste
Directions
Combine cream cheese, crushed pineapple, pecans. bell pepper, most of the green onion, and salt in a bowl, reserving some of the green onion tops for garnish.
Serve immediately if desired with reserved green onions sprinkled over, or cover with plastic wrap and refrigerate until ready to serve.
Cook's Note:
Leftovers keep in the refrigerator for up to 4 days.