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Volume III
July, 2013

Newsletter Home / Kitchen Pantry

How Pinteresting--Hawaiian Dip

By Sharon Ng

Our kitchen is in the process of a bit of a remodel. The stove and refrigerator are both sitting in our family room until the tiling work is done, and so my pinterest review for the month is one that requires no cooking. All it requires is a food processor!

Yearning for something summery, I thought I would give this Hawaiian Dip a whirl, and whirl I did. Here is the URL from Food It Forward (visit it for recipe information and directions):

I stuck all the ingredients in my food processor, as the recipe calls for. I used crushed pineapple, and since the recipe didn't call for me to drain the pineapple, I didn't.

My results
My dip was way too runny, in my opinion. I fixed this by adding an additional cup and a half of coconut. Maybe drained, or using a sieve to remove the liquid from the pineapple would have yielded a less runny dip. This Hawaiian Dip is delicious. I dipped with vanilla wafers, and loved every second of it. It also makes a ton! I really could have cut the recipe in fourths and still had more than enough. I also added chopped walnut, but I think chopped macadamia would have sent it right over the edge!

Give this recipe a whirl, you won't be disappointed.

Hawaiian Dip

Serving size: 10
Calories per serving: 225

1 (8-ounce) package cream cheese, softened
2 1/2 cups sweetened coconut (I prefer flaked over shredded)
1 (20-ounce) can pineapple chunks (or crushed)
nuts or cherries to top

Blend all ingredients together in food processor to crush up pineapple and coconut pieces. Refrigerate at least 30 minutes before serving.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Sharon Ng
Monthly Newsletter Contributer since 2012

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