Pineapple Walnut Dip Recipes

Steps:

• Cream the cottage cheese in a blender or food processor or with an electric mixer.
• Blend in the sour cream.
• Add all the other ingredients and mix well.
• Cover and chill.
• SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries

Steps:

• Mix Cool Whip and cream cheese with a mixer. Fold in pineapple and walnuts. Pour into a dish, garnish with chopped walnuts and chill overnight.
• FOR VARIATIONS: a small package of pistachio pudding (or any other flavor you like), and some small marshmallows can be added to the ingredients above and its taste is excellent, too.
• Another option is to add a small package of lime or lemon jello dissolved in a cup of boiling water. Let it set and add the ingredients above. Serve and decorate with some cherries on top.

Steps:

• Add all ingredients together in a medium bowl and mix well.
• Chill for 3 hours or overnight.

Steps:

• Combine cream cheese, crushed pineapple, pecans. bell pepper, most of the green onion, and salt in a bowl, reserving some of the green onion tops for garnish.
• Serve immediately if desired with reserved green onions sprinkled over, or cover with plastic wrap and refrigerate until ready to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch loaf pan.
• Beat brown sugar and butter with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, blending the first into the brown sugar mixture before adding the other.
• Sift flour, baking powder, salt, and baking soda together in a separate bowl. Stir about half the flour mixture into the brown sugar mixture. Pour pineapple with its juice into the brown sugar mixture and stir; add remaining flour mixture and stir just until a batter forms. Fold pecans and raisins into the batter; pour into prepared loaf pan.
• Mix white sugar and cinnamon together in a small bowl; sprinkle over the batter in the loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
• Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.

Steps:

• Mix cream cheese, red pepper, onion and drained pineapple well.
• Place on decorative plate, cover with chopped walnuts.
• Serve with crackers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10 inch casserole dish.
• In a medium bowl combine butter, sugar, pineapple, salt, pepper, cinnamon and nutmeg; mix well. Place bread cubes in the bottom of the casserole dish and pour pineapple mixture on top.
• Bake in preheated oven for 45 minutes or until golden brown and set throughout. If the top browns too fast, before the center is set, cover the dish with aluminum foil until it sets. Let stand 10 minutes before serving.

Steps:

• In a small bowl, beat cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball (mixture will be soft); coat in walnuts. Cover and refrigerate overnight. Serve with crackers and vegetables.

Steps:

• Crush vanilla wafers to fine crumbs. Set aside 2 Tbls. Cream butter on mixer to consistency of mayonnaise; add sugar gradually while continuing to cream. Add thawed Cool Whip. Do not mix too much or it will go flat. Add vanilla and mix well. combine pineapple and walnuts and stir until well mixed.
• Cut a piece of wax paper to fit the bottom of a 9" spring form pan. Press 1/3 of the wafer crumbs onto the bottom of the pan. Spread with 1/3 of the pineapple mixture and continue to alternate and layer, ending with the pineapple on top. Scatter the reserved 2 Tbls. of wafers on top. Cover with foil and freeze until ready to use. Remove from freezer about 1 hour before serving time.
• (you can also use a 2 quart glass casserole dish, 8" x 11.5" x 2").
• Layers.
• _________________ Pineapple.
• _________________ Wafers.
• _________________ Pineapple.
• _________________ Wafers.
• _________________ Pineapple.
• _________________ Wafers.
• Note: remove the sides of the spring form pan and the wax paper on the bottom before slicing the dessert.