It seems only fitting to share a recipe that my Irish grandma passed down as we prepare to celebrate St. Paddy’s Day with a fine whiskey! I’ve been making this dip for as long as I can remember, and The Jolly Hostess twist this week is one that I know by heart. This delicious dip is so easy and will be gone in one serving. Simply add all ingredients in one bowl, mix with a mixer, cover and set in fridge overnight.
I am convinced that this dish was created and shared in Ireland generations ago. One of my besties told me about a dip that her Irish Aunt Dorothy used to make that was THE BEST, but with sadness, explained that she no longer had the recipe. “It’s cream cheese and pineapple…” At those first words, I knew it was the same, and her aunt must’ve crossed paths with my Grandma Mary. We’ve created a story in our minds that they met on the sacred sod, shared a pint and made this dip together. So, whip this one up in honor of Dorothy McCann and the Ward family, put on “The Quiet Man,” and slàinte!
8 oz can of crushed pineapple
1/4 cup red onion, diced (I like to do a little less than the 1/4 cup because it can be onion-ie and strong)
2/3 cup green pepper, diced
1 package of cream cheese
1/2 tsp seasoned salt
1 tsp dill
Dash black pepper
Prep time: 10 mins, Cook time: 0 mins (requires to sit overnight in the fridge)
Set out cream cheese to soften.
Strain crushed pineapple, you want some of the juice to remain because the flavor is key; do not shake bowl or push down with fork, but let sit until the end of the recipe.
Prep ingredients and add to medium sized bowl.
Add cream cheese, pineapple and spices to bowl.
Beat on medium for 1 minute, scrape down bowl with a spatula and beat again for another minute. You are done when it’s nice and fluffy!
Cover and chill in the fridge overnight. Serve with crackers of your choice.
And I will leave you with this:
“When I drink whiskey, I drink whiskey; when I drink water, I drink water.”
-Michaleen Flynn, “The Quiet Man”