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!
Fiesta Cheese Dip Appetizer
Yield 2 Cups
A surprising list of ingredients come together to make a flavorful dip that you won't be able to stop eating! So yummy with sliced veggies or your favorite crackers. For other variations, see ideas below.
Ingredients
- 8 ounces sour cream
- 1/2 cup sharp cheddar cheese (the sharper the better), shredded
- 1/2 cup finely chopped or 1 small can crushed pineapple, drained
- 1-2 chopped jalepenos
- 1/2 cup or 5 ounce jar coarsely chopped pimentos, if desired (not my favorite so I omit them)
- 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
Instructions
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. For delicious and healthier crackers, try these sourdough einkorn crackers!
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.
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THANKS, JEANNE!
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Jessica says
April 25, 2012 at 10:08 AMHas anyone made this without the nuts? We can’t have nuts but thought this might be good even without them.
KitchenKop says
April 25, 2012 at 1:53 PMYes, this is still great w/o the nuts!
Amy @ Finer Things says
December 16, 2008 at 6:04 PMYou’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!
Joy @ Five Js says
December 16, 2008 at 4:57 PMWhat a versatile recipe. Thanks so much for sharing!
Kelly the Kitchen Kop says
December 16, 2008 at 3:43 AMJerri,
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
Sherry says
December 16, 2008 at 3:19 AMThis sounds absolutely scrumptious! Thanks for sharing!!
Jerri - Simply Sweet Home says
December 15, 2008 at 11:19 PMGreat 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?
Kelly the Kitchen Kop says
October 24, 2008 at 10:34 AMI 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!