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Chipotle Dip-Stuffed Pineapple

Print Recipe
Prep Time 30 minutes
Servings: 6 portions
Course: Appetizer, Dip, Side Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 - 4 units canned chipotles seeds and veins removed (wear gloves)
  • 4 - 5 slices canned pineapple
  • 2 cans Media Cream, or
  • 2 cups Half and Half, or
  • 2 cups Table cream
  • 1 cup Cottage cheese
  • some whole milk if necessary, for thinning out the dip
  • 2 cubes chicken bouillon or to taste
  • 1 small or baby pineapple well-scrubbed, cut in half lengthwise all the way to the green crown and carefully hollowed out, so as not to tear the peel.
  • breaded mozzarella sticks, or prepared according to package instructions.
  • Mozzarella bites, or prepared according to package instructions.
  • pita chips
  • chopped cilantro or parsley for garnishing

Method
 

  1. Pat dry the hollowed-out pineapple halves with paper kitchen towels. Blend the first six ingredients until smooth to desired dip thickness. Pour into prepared hollowed-out pineapple halves. Garnish with the chopped cilantro or parsley.
  2. Prepare the breaded mozzarella sticks or bites as per package instructions or use Pita chips instead.
  3. Enjoy!

Notes

The reason we are using canned pineapple instead of the freshly scooped-out pineapple flesh is to prevent the cream from curdling.
Reserve the pineapple flesh for a different use.