chipotle pineapple dip

Hello hello! It’s starting to be fall, as much as I am attempting to live in denial and continue to exclusively eat tomato salads….. annnnywho. I guess I can admit fall is here, and maybe you need an after school or after work snack! Here is an easy and fun recipe you can make ahead and dip with all your favorite dipping vessels. I created this recipe for the fourth episode of my podcast, Friends With Food, give it a listen here! Tip: use a container of chopped pineapple from the grab-and-go section of the grocery store if the thought of dealing with a whole pineapple is just too much. I hope everyone is having a good…. fall (heavy sigh), I hope you enjoy this chip dip recipe! Leave a comment, and maybe share with a friend if you feel so inclined! Love you guys!

-Zoe Rose

chipotle pineapple dip

1 8oz package cream cheese

2 cups large pineapple chunks

2-3 chipotle peppers in adobo, plus 1-2 tbsp adobo sauce

zest from 1/2 a lime

1/2 c chopped cilantro

2 scallions, thinly sliced

1/2 tsp salt

Take cream cheese out of refrigerator an hour before making dip to let it come to room temperature.

Move rack to top of oven, closest to the broiler. Place pineapple chunks on a foil-lined sheet pan and set under the broiler; turn broiler to high. Broil until charred black on top, 10 to 15 minutes-- keep your eye on it. Remove from oven and let sit until cool enough to handle.

Place softened cream cheese in a large bowl. Chop the broiled pineapple and add to the bowl with the cream cheese. Finely chop the chipotle peppers and add to bowl along with adobo sauce. Add lime zest, cilantro, scallions, and salt. Mash mixture with a fork, stirring until smooth and well mixed. Chill dip in the refrigerator at least one hour, then serve with your favorite chips or dippers.