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Puerto Rican Chicken Dip Recipe

Ingredients

1 (16 ounce) package cream cheese, softened

1 cup shredded Cheddar cheese

1 cup chopped fresh pineapple

1 (4 ounce) can sliced mixed vegetables

1 (8 ounce) can diced tomatoes with juice

1 (3 ounce) can crushed pineapple flavored sherbet

2 dashes hot pepper sauce

1 cup chopped onion

1/2 teaspoon paprika

Directions

Spread cream cheese mixture on pizza crust.

In a medium bowl, mix Cheddar cheese, pineapple, tomatoes and mixed vegetables.

In a small saucepan, dissolve sherbet in 3 drachms of pineapple juice. Stir in crushed pineapple sherbet, hot pepper sauce and onion. Pour mixture over cream cheese mixture.

Brush remaining 1 to 2 tablespoons pineapple juice on top of pie. Cover and refrigerate at least 2 hours before serving.

Comments

Chuf4Sux writes:

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I have a wet brine recipe I always use. This is easier and just as good if you want to keep some of the dressing for yourself.
seresvete83 writes:

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good, obvious but I added garlic powder when I added ginger and spoiled the plain old rice with garlic powder. I had seeds, not big but good. I seasoned the plain old rice well with salt, pepper, Old Bay and Bay Leaf. I used 1 1/2 the heavy cream and it was still very good. Next time I will try adding cream cheese and leave out the sugar. The taste is great--easy and a nice variation on plain old rice.