Brenda Gantt’s Pineapple Dip
- Prep 10 min
- Chill 1 hr
- Total 1 hr 10 min
- Serves 12
- Level Easy
About Brenda Gantt’s Pineapple Dip
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have built a following of millions. Her pineapple dip is one of the simplest recipes she has shared on her cooking page: a handful of pantry and fridge staples, no oven, and no special skill required. You can read more family and kitchen memories in our stories and keep up with the latest in our news.
If you picture a pineapple dip as a frothy fruit dip, this one is different. The cream cheese base is sweetened with sugar, studded with crushed pineapple, and finished with shredded cheddar, so you get sweet, tangy, and salty in the same bite. That sweet-and-savory mix is what makes it so popular with the crowd that doesn’t usually reach for dessert.
Cream cheese and fruit spreads served with crackers have long been a staple of Southern gatherings, from church socials and baby showers to holiday open houses. This dip is quick, travels well, and can be made a day or two ahead, which is why it keeps showing up at potlucks and family get-togethers. If you love pineapple, you might also enjoy our pineapple cake.
Watch How It’s Made
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Brenda Gantt’s Pineapple Dip Recipe
Ingredients
Kitchen Tools Needed
- Fine mesh strainer
- Hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Serving bowl
- Measuring cups
New to the basics? Our kitchen guides cover the tools used in this recipe.
Instructions
- Soften the cream cheese. Set the cream cheese out on the counter for about 30 minutes so it is completely soft. Cold cream cheese stays lumpy.
- Drain the pineapple. Pour the crushed pineapple into a fine mesh strainer and press gently with a spoon to remove as much juice as you can. Set aside.
- Beat the cream cheese. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the sugar. Add the sugar gradually, mixing until it is fully blended and the mixture is smooth. Taste and adjust the sweetness if you like.
- Fold in the pineapple and cheese. With a spatula, gently fold in the drained pineapple and shredded cheddar until evenly combined. Avoid overmixing.
- Chill and serve. Spoon the dip into a serving bowl. For the best flavor, cover and refrigerate for at least 1 hour. Serve cold with crackers, pretzels, or fruit.
The chill time is optional but recommended. It lets the flavors blend and the dip firm up.
Nutrition Facts
| Calories | 270 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 21 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sodium | 230 mg |
| Sugar | 20 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
What You Get From This Dip
This is a party treat rather than a health food, but its ingredients do offer a few nutritional upsides.
Vitamin C & Manganese
Pineapple contributes vitamin C, an antioxidant that supports the immune system, and manganese, which supports bone health.
Calcium
Cheddar and cream cheese provide calcium for strong bones and teeth.
Protein
The cheese adds a little protein, which helps the dip feel more satisfying than a purely sugary snack.
Easy Portion Control
Because the dip is rich, a small scoop goes a long way. Pairing it with fresh fruit dippers adds fiber and freshness.
What to Avoid
Preparation Mistakes
- Don’t use cold cream cheese. It stays lumpy no matter how long you mix. Soften it fully first.
- Don’t skip draining the pineapple. Extra juice makes the dip runny.
- Don’t overmix after adding the pineapple. Fold gently to keep the texture thick and creamy.
- Don’t use fresh pineapple raw. Its enzyme can thin the dairy and turn it bitter.
Storage Mistakes
- Don’t leave it out too long. Dairy dips should not sit at room temperature for more than 2 hours.
- Don’t freeze it. Freezing changes the texture of cream cheese and makes the dip grainy.
Dietary Considerations
- Contains Dairy (cream cheese, cheddar)
- High in Sugar
- Dip is Gluten-Free (check your dippers)
Pro Tips for the Best Pineapple Dip
- Use block cream cheese. Full-fat bricks, not spreadable tubs, give the thickest result.
- Drain the pineapple well. Press it in a fine mesh strainer for a minute or two.
- Add the sugar gradually. Taste as you go and stop when it’s as sweet as you like.
- Shred your own cheddar. Pre-shredded cheese has anti-caking coating that can make the dip slightly grainy.
- Make it a day ahead. The flavors blend overnight, and the dip is easier to serve.
- Garnish for a party. Top with chopped pecans, a few pineapple tidbits, or a maraschino cherry.
Want more shortcuts like these? Browse our cooking tips.
What to Serve With Pineapple Dip
Dippers
- Ritz crackers
- Pretzels
- Graham crackers
- Vanilla wafers
- Apple slices
- Strawberries
Beverages
- Sweet tea
- Lemonade
- Sparkling punch
When to Serve
- Baby and bridal showers
- Potlucks
- Holiday gatherings
- Game day
- Brunch
Serving it at brunch? Pair it with something from our breakfast recipes, like our pancake recipe.
Ingredient Substitutions & Variations
| Ingredient | Swap | Notes |
|---|---|---|
| Cheddar cheese | Colby, Monterey Jack, or pepper jack | Pepper jack adds a little heat. |
| Granulated sugar | Powdered sugar | Dissolves more smoothly. Use about 3/4 cup. |
| Cream cheese | Mascarpone or Greek yogurt (part) | Gives a lighter, softer dip. |
| Crushed pineapple | Pineapple tidbits, finely chopped | Drain them well. |
| Add-ins | Chopped pecans or maraschino cherries | Fold in at the end for crunch or color. |
Storage & Serving
Refrigerator
Store in an airtight container for 4 to 5 days.
Freezer
Not recommended. Freezing changes the texture of the cream cheese.
Serving Again
Let it sit at room temperature for about 15 minutes, then stir. If it looks dry, stir in a tablespoon or two of milk.
Make ahead: prepare the dip up to 2 days in advance, cover, and keep refrigerated until serving.
Frequently Asked Questions
Canned crushed pineapple works best. Fresh pineapple contains an enzyme that can break down the dairy and make the dip thin or slightly bitter, and it holds more water. If you want to use fresh, cook it briefly first, then cool and drain it very well.
Yes. Make it up to 2 days ahead, cover, and refrigerate. The flavors blend and improve as it sits. Let it stand at room temperature for about 15 to 30 minutes before serving so it is easy to scoop.
Usually the pineapple wasn’t drained well enough, or the dip was overmixed after the pineapple went in. Press the crushed pineapple in a fine mesh strainer, use block cream cheese rather than spreadable tub cream cheese, and fold gently. Chilling for an hour also helps it firm up.
Buttery crackers like Ritz are the classic choice, and the salty-sweet combination is hard to beat. Pretzels, graham crackers, vanilla wafers, shortbread, apple slices, strawberries, and fresh pineapple chunks also work well.
Yes. Cheddar is the classic choice, but Colby, Monterey Jack, or pepper jack all work. Sharp cheddar gives the most contrast with the sweet pineapple. Shred your own from a block for the smoothest texture.
Yes. Start with 1/2 to 3/4 cup of sugar, taste, and add more if needed. Sugar also helps the dip hold its creamy texture, so a smaller amount will make it slightly softer and tangier.
Reader Reviews
More Brenda Gantt Recipes
- Potato SaladA creamy Southern classic for every cookout
- Potato CakesCrispy pan-fried cakes from leftover mashed potatoes
- PancakeFluffy homemade pancakes for a slow morning
- Pineapple CakeMore pineapple, this time in a moist Southern cake
- Pie Paw Pie CrustA tender, flaky crust for any pie
- Pecan PieThe holiday favorite with a rich, nutty filling
- Peach CobblerWarm, juicy peaches under a golden topping
- Blackberry CobblerSweet-tart berries with a buttery crust
- Pie CrustA basic crust recipe you can use again and again
Explore More
It’s gonna be good, y’all. Bring it to your next gathering.
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