Hawaiian Dip (For Fruit or Beer Bread)

  1. Combine the milk, sour cream and pudding mix in a bowl; whisk until smooth.
  2. Stir in pineapple with juice and 1/3 cup coconut.
  3. Zest lime to measure 1 teaspoons zest.
  4. Juice lime to measure 1 teaspoons juice.
  5. Stir both zest and juice into dip.
  6. Cover and refrigerate at least 30 minutes before serving.
  7. Spoon dip into a pretty serving bowl.
  8. Sprinkle remaining coconut over the top.
  9. Serve with chunks of beer bread (which I normally do) or fruit as noted below.
  10. NOTE: If serving with fruit, cut assorted fruits into 1" chunks, such as apples, bananas, pineapple.
  11. Canteloupe, honey dew melon balls and whole strawberries and/or grapes work well too.
  12. Alternately thread fruit onto 6" wooden skewers.
  13. Makes a pretty presentation.

milk, sour cream, vanilla pudding, pineapple, coconut, lime

Taken from www.food.com/recipe/hawaiian-dip-for-fruit-or-beer-bread-483468 (may not work)

Another recipe

Switch theme