Pineapple Pistachio Dip
Pineapple Pistachio Dip
  1. 8 oz cream cheese, softened
  2. ¾ cup plain yogurt
  3. 1 Del Monte Gold Extra Sweet Pineapple
  4. 1 packet pistachio instant pudding mix
  5. ¼ cup toasted coconut, plus a few tablespoons for garnish
  1. Using a large chef knife, cut the pineapple in half lengthwise through the crown. Separate the two halves.
  2. Using a small paring knife, cut all the way around the yellow flesh of the pineapple, about ½” from the rind. Score the fruit with diagonal lines, then use a large spoon to scoop fruit into a separate bowl. Set the emptied pineapple half aside.
  3. Place fruit in a blender and pulse.
  4. Add cream cheese, pudding mix, yogurt and toasted coconut. Pulse until combined.
  5. Pour mixture into the pineapple half. Serve with vanilla wafers, pretzels or fruit for dipping. Enjoy!
Del Monte Fresh Produce N.A., Inc