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
Directions
In a medium mixing bowl, I combine the cream cheese, crushed pineapple with juice, vanilla yogurt, and pistachio pudding mix.
Using a hand mixer or stand mixer, I blend the mixture on high speed until it’s smooth, creamy, and fully combined.
I stir in 1/4 cup of toasted coconut until evenly distributed.
I spoon the dip into a serving bowl and top it with a little extra toasted coconut for garnish.
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!