Chipotle Dip-Stuffed Pineapple
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
Instructions
- 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.
- Prepare the breaded mozzarella sticks or bites as per package instructions or use Pita chips instead.
- 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.