Carrot Cake Dip
Have I mentioned that I LOVE to make dips? I’ve never come across a dip recipe that I haven’t tried. Black bean dip, spinach dip, corn dip, artichoke dip. I’ve made them all. Oh and let’s not forget my famous chocolate chip cookie dough dip (I promise to post the recipe for it one day soon). Here’s the thing about dips. They are almost always super easy to make. if you find a couple go-to dips and keep the ingredients stocked, you will be able to quickly throw something together if guests stop by or if you are in need of a last minute appetizer to take to a friend’s house.
Have I also mentioned that I LOVE carrot cake? The problem with carrot cake is that it’s kinda complicated and time consuming to make (at least every recipe I’ve ever seen). I just don’t have hours to make a cake and icing. So when I ran across a recipe for Carrot Cake Dip, I knew that I had to try it.
Now, I’ll be honest, this dip is sweet. I tried eating it with just a spoon, and while it was incredibly delicious, when I paired it with a graham cracker. OMG, I was speechless. In fact, I still don’t have words to describe how good this dip is.
So here it is:
Saute 1 small can of crushed pineapple with a tablespoon or so of butter and 2 tablespoons (or a little more) of brown sugar until sugar dissolves. Cool.
Beat a brick of softened cream cheese with a jar of baby food carrots, a teaspoon of vanilla, and a dash of cinnamon. Stir in pineapple, 1/4 c. chopped pecans (I used walnut pieces because I’m not a fan of pecans), and optionally, 1/2 c. raisins. Chill.
Serve with graham crackers or vanilla wafers.
(Sorry, no pictures of the dip itself. I think I’ve mentioned before that I’m not technologically savvy enough to upload pics. I hope you’ll be ok with yet another pic of Jack)
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