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    You are in: Home / Recipes / Pineapple-Cheese Dressing/Dip for Fruit Recipe
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    Pineapple-Cheese Dressing/Dip for Fruit

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    KK - Chef #426156's Note:

    Many years ago a restaurant called GD Graffitti's in Rockville, MD had a huge fruit and salad bar and they served something similar to this as a dressing or dip for fruit. It took me years to come up with this 'copycat'. You can even make it without the pineapple juice, but I prefer the fruity flavor the juice adds.

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    Serves: 8-12



    Units: US | Metric


    1. 1
      Using an electric mixer, beat the cream cheese until it is soft and smooth, then beat in the marshmallow creme.
    2. 2
      Add the pineapple juice in thirds, beating after each addition until smooth and creamy.
    3. 3
      The dressing/dip will thicken as it's chilled.
    4. 4
      You can leave out the pineapple juice, or use less, if desired.
    5. 5
      Serve with just about any fruit or fruit salad.

    Ratings & Reviews:

    • on November 07, 2012


      This was very good. It is good even from the spoonful. Looking forward to trying it on fruit, and I also think it would be great on celery! Made for Fall PAC 2012.

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    • on March 25, 2011


      Very easy to make, & very tasty, too, we thought! Oddly enough, as much as I like it as a dip for fruit, I thoroughly enjoyed dipping chicken tenders into it, too! Definitely a keeper of a recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pineapple-Cheese Dressing/Dip for Fruit

    Serving Size: 1 (50 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 193.3
    Calories from Fat 88
    Total Fat 9.8 g
    Saturated Fat 5.5 g
    Cholesterol 31.2 mg
    Sodium 112.6 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 0.0 g
    Sugars 15.3 g
    Protein 1.9 g

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