What You’ll Need
- Cream cheese. Use two 8-ounce blocks. Soften them until they give easily when pressed so they beat smoothly.
- Crushed pineapple in juice. Use one 20-ounce can. Drain it thoroughly to keep the dip thick and scoopable.
- Powdered sugar. Use 1 cup. Sift it first if it has lumps, then mix it into the cream cheese on low speed.
How to Keep the Dip Thick and Creamy
Drain the pineapple in a fine-mesh strainer for 10–15 minutes. Press it gently with the back of a spoon to release any juice still caught in the fruit. While it drains, beat the softened cream cheese until smooth, then gradually mix in the powdered sugar.
Fold in the pineapple with a spatula so the small pieces stay visible throughout the dip. Spoon it into a serving bowl, cover, and refrigerate for 1–2 hours before serving.
What to Serve with Pineapple Cream Cheese Dip
Give the chilled dip a gentle stir and serve it with buttery round crackers for a salty crunch. Graham crackers or crisp apple slices also pair well with the sweet pineapple.
Southern 3-Ingredient Pineapple Cream Cheese Dip
A chilled, no-bake dip with sweetened cream cheese and crushed pineapple.
- Drain time — 10–15 minutes
- Chill time — 1–2 hours
- Servings — 8–10
Ingredients
- 2 blocks (8 ounces each) cream cheese, softened
- 1 can (20 ounces) crushed pineapple in juice, well drained
- 1 cup powdered sugar, sifted if lumpy
Instructions
- Set the cream cheese out for 30–45 minutes, or until soft enough to beat smoothly.
- Drain the crushed pineapple in a fine-mesh strainer for 10–15 minutes. Press gently with the back of a spoon to remove excess juice.
- Beat the softened cream cheese in a medium bowl until smooth and fluffy.
- Add the powdered sugar and mix on low speed at first, then beat on medium until smooth.
- Fold in the drained pineapple until evenly distributed.
- Spoon the dip into a serving bowl, cover, and refrigerate for 1–2 hours. Stir gently just before serving and serve chilled with buttery crackers.