This surprisingly delicious Cheese Dip Appetizer Recipe from my friend, Jeanne, can easily be made organic, since all (or most) of the ingredients are available in the organic version. I say, surprisingly delicious, because when you look at the ingredients you may think it sounds like an odd combination – I’d have thought that before I tried it. But all the various flavors mix together into a great dip that I’ll bet you haven’t had before – and it’s always fun to bring something new and unique when you’re going somewhere. (Jeanne brought it to the neighbor’s across the street Saturday night when a bunch of us got together to play “Rock Band” – what a riot that game is – I love the drums! Someone give Kent a reminder that Mother’s Day is coming in case he doesn’t know what to get me…)
JEANNE’S FIESTA CHEESE DIP APPETIZER
(Use organic ingredients when possible. Note: my comments in italics.)
- 8 oz. sour cream
- 1/2 c. sharp cheddar cheese (the sharper the better), shredded
- 1/2 c. finely chopped or 1 small can crushed pineapple, drained
- 1/2 c. chopped or 1 small can green chilies (more to your taste)
- 1/2 c. or 5 oz. jar coarsely chopped pimentos (fire roasted red peppers) – I omit these, not a pimento fan
- 1 cup coarsely chopped pecans (even better: Crispy Pecans)
- 1 tsp garlic
- 1 tbsp fresh or dried onion
- salt to taste
- See variations below
Mix all ingredients. Best if made the day before. Serve with bagel chips, crackers, or blue tortilla chips. OR eat it with celery sticks to stay low-carb!
Variations:
- Use 2 cream cheese instead of sour cream and shape into a cheese ball. (I actually used 2 cream cheese AND the sour cream to make more dip.)
- Also can be made using diced red and green peppers. (I did this and LOVED it!)
- Slice french bread or baguette. Spread mixture on and then run under the broiler to lightly toast. Great served with a salad for a simple meal.
THANKS JEANNE!!
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{ 6 comments… read them below or add one }
Kelly the Kitchen Kop 10.24.08 at 10:34 am
I just made this again and added 1/2 t. salt, 4 colors of peppers (only some of each pepper), 8 oz. cream cheese, and 1 t. onion powder because I didn’t feel like chopping some onion. I didn’t have sharp cheddar, so I used regular.
Just as yummy!
[Reply]
Jerri - Simply Sweet Home 12.15.08 at 11:19 pm
Great recipe! I like the idea of using the cream cheese to make it a ball. My husband’s not a big fan of pineapple…do you think it would be okay without it?
[Reply]
Sherry 12.16.08 at 3:19 am
This sounds absolutely scrumptious! Thanks for sharing!!
[Reply]
Kelly the Kitchen Kop 12.16.08 at 3:43 am
Jerri,
Yes, it’s still really good without the pineapple, but since you use crushed pineapple in this recipe, there are no big chunks or anything, and I think the little bit of sweet flavor really adds to the range of other flavors.
Thanks for your comment and hello to Sherry, too!
Kelly
[Reply]
Joy @ Five Js 12.16.08 at 4:57 pm
What a versatile recipe. Thanks so much for sharing!
[Reply]
Amy @ Finer Things 12.16.08 at 6:04 pm
You’re right on the surprising thing… did I see pineapple? Very interesting combo! I love new combos; will have to give it a try. Thanks!
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