Pistachio Pineapple Dip

Why You’ll Love This Recipe

I love this Pistachio Pineapple Dip because it’s fast, easy, and tastes like a tropical vacation in a bowl. With just five ingredients and five minutes, I can whip up a sweet treat that’s both refreshing and indulgent. The combination of tangy yogurt, creamy pistachio pudding, and juicy pineapple creates a smooth, light dip that pairs beautifully with just about anything. It’s always a hit at parties and potlucks—and it couldn’t be simpler to make.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
8 ounces cream cheese, softened to room temperature
1 cup crushed pineapple with juice
1/2 cup vanilla yogurt (Greek or regular)
3-ounce package instant pistachio pudding mix
1/4 cup toasted coconut

Pistachio Pineapple Dip Directions

  1. In a medium mixing bowl, I combine the cream cheese, crushed pineapple with juice, vanilla yogurt, and pistachio pudding mix.

  2. Using a hand mixer or stand mixer, I blend the mixture on high speed until it’s smooth, creamy, and fully combined.

  3. I stir in 1/4 cup of toasted coconut until evenly distributed.

  4. I spoon the dip into a serving bowl and top it with a little extra toasted coconut for garnish.

  5. I serve it chilled with fresh fruit, cookies, or crackers.

Servings and Timing

This recipe makes about 12 servings.

  • Prep time: 5 minutes

  • Total time: 5 minutes

Variations

  • I sometimes fold in whipped topping for an even lighter, fluffier texture.

  • For extra flavor, I add a spoonful of crushed pistachios or chopped maraschino cherries.

  • I like using coconut yogurt or pineapple yogurt to boost the tropical taste.

  • To make it more dessert-like, I layer it in a trifle bowl with crushed graham crackers and whipped cream.

  • For a festive version, I sprinkle a few mini marshmallows or chocolate chips on top before serving.

Storage/Reheating

I store the dip in an airtight container in the refrigerator for up to 3–4 days. Before serving again, I give it a quick stir to refresh its texture. This dip is best served cold, so I never reheat it. If making ahead, I prepare it a few hours in advance and chill until ready to serve.

FAQs

Can I use low-fat or nonfat ingredients?

Yes, I’ve made it with light cream cheese and nonfat yogurt, and it still turns out deliciously creamy.

Can I use fresh pineapple instead of canned?

Yes, as long as I finely crush it and include a bit of its juice for the right consistency.

How do I toast coconut?

I spread shredded coconut on a baking sheet and toast it in the oven at 350°F (175°C) for 5–7 minutes, stirring once, until golden brown.

Can I make this dip ahead of time?

Absolutely—I often make it a day ahead and store it covered in the fridge until serving.

Can I freeze Pistachio Pineapple Dip?

I don’t recommend freezing since the texture can become grainy once thawed.

What should I serve with this dip?

I love serving it with vanilla wafers, graham crackers, strawberries, apple slices, or pretzels.

Can I use sugar-free pudding mix?

Yes, sugar-free pistachio pudding works perfectly for a lighter version.

How can I make it dairy-free?

I use plant-based cream cheese, dairy-free yogurt, and a non-dairy pudding mix alternative.

Can I add more texture to the dip?

I sometimes stir in crushed nuts or small pineapple chunks for extra bite.

Can I serve this as a dessert spread?

Yes—it’s delicious spread on pancakes, waffles, or sweet breads for a fun twist.

Conclusion

This Pistachio Pineapple Dip is one of my favorite quick desserts to whip up. It’s smooth, fruity, and beautifully sweet without being heavy. I love how it turns simple ingredients into something truly special—perfect for parties, potlucks, or just a sweet snack at home. Once I start dipping, it’s hard to stop!

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