In an effort to create a dip that I wouldn’t have to prepare for work, I tried countless combinations to create this one. Serve right away, however leaving it in the fridge overnight makes it even better. Keep the container airtight and nonmetallic. A food processor is the only kitchen appliance you require. Best with crostini, pita chips, or a saltier snack of some sort.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
- 3 tablespoons whole-milk plain Greek yogurt
- 1 teaspoon honey, or to taste
- ¼ teaspoon grated lime zest
- 1 cup fresh blueberries
Instructions
- Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.
- The amount of honey may be increased or decreased depending on the sweetness of the fruit.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 8 mg |
| Sugars | 26 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Very good. I use extra lime zest and add walnuts.
A very freshing fruit salad. I used Strawberries which I had on hand. I added Cherry lactose free yogurt.My husband and I enjoyed it. Will make it again.Next time with Blueberries that it calls for. Thank you for the recipe…