Pineapple Dip with Toasted Pecans by Jesse Bluma

Pineapple Dip with Toasted Pecans

This is a flavorful dip and spread for your next party, celebration, or event.  The recipe was shared with me by Linda, my cousin’s mother-in-law.  I made a few twists to the recipe, although I appreciate the characteristics of each.


1 cup Honey Greek yogurt
3/4 cup finely chopped fresh pineapple
3 Tablespoons finely chopped green onion
3 Tablespoons peeled, chopped red onion
1/4 cup pecans


Pre-heat oven to 350 degrees Fahrenheit/176 degrees Celsius.

Wash pineapple.  Twist off the stalk.  Use a large sharp knife to cut off the top of the pineapple.  Then cup off the bottom of the pineapple.  Stand the pineapple up, then cut off the skin around the sides.  Slice flesh of pineapple 1/4” thick.  Then finely chop.

Place chopped pineapple in a colander to drain.

Wash green onion.  Trim off roots.  Then cut and finely chop the white ends.

Peel and finely chop red onion.

*Tip:  Chop the pineapple, green onion, and red onion to the same size.

In a large bowl blend honey Greek yogurt with seasoned salt.

Then blend in the chopped ingredients (pineapple, green onion, and red onion).

Place bowl in the refrigerator.

Rough chop the pecans.

Line a baking sheet with parchment paper.

Place the pecans on the lined baking sheet.

Lightly sprinkle pecans with sea salt.

When oven is fully pre-heated toast the pecans for approximately 4 minutes.

Serve:  Place the dip in a dish of your choice.  Place ice in another bowl to place under the dip to keep it cold.  Sprinkle dip with toasted pecans.

Join the Jesse Bluma at Pointe Viven circle:

No comments:

Post a Comment


Shop Jesse Bluma at Pointe Viven