Fiesta Cheese Dip Appetizer Recipe

May 24, 2014 · 10 comments

Fiesta Cheese Dip

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 – that’s what I thought until I tried it!  However, all of 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 for a party or get-together. 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!


(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 teaspoon fresh or dried garlic
  • 1 Tablespoon fresh or dried onion
  • Sea salt to taste
  • See variations below


Mix all the ingredients together, it’s best if made the day before. Serve with bagel chips, crackers, or blue tortilla chips. OR eat it with celery sticks if you’re avoiding grains.


  • 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.


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    { 8 comments… read them below or add one }

    1 Kelly the Kitchen Kop October 24, 2008 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!


    2 Jerri - Simply Sweet Home December 15, 2008 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?


    3 Sherry December 16, 2008 at 3:19 am

    This sounds absolutely scrumptious! Thanks for sharing!!


    4 Kelly the Kitchen Kop December 16, 2008 at 3:43 am


    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!



    5 Joy @ Five Js December 16, 2008 at 4:57 pm

    What a versatile recipe. Thanks so much for sharing!


    6 Amy @ Finer Things December 16, 2008 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!


    7 Jessica April 25, 2012 at 10:08 am

    Has anyone made this without the nuts? We can’t have nuts but thought this might be good even without them.


    8 KitchenKop April 25, 2012 at 1:53 pm

    Yes, this is still great w/o the nuts!


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