This Pineapple Poppy Raspberry Dip is filled with sweet, tangy and salty flavor in the same bowl. It pairs well with nay chips, pretzels or crackers. It vegan along with being gluten free and fits almost all diet types.
Getting your ready for BBQ, heating up your grills, looking up in the sky and waving a goodbye to spring? Yeah, I know how exciting it is to invite summer and host outdoor BBQ parties. Just few more days to go.
In the meantime why not settle down with some innovative dips to compliment chips, crackers and other starters.
I like my dips to be flavorful with sweet, salty and tangy taste along with lots of health so that I can indulge without guilt and serve myself hearty helpings. 🙂
When I cooked Pineapple Poppy Raspberry Dip I only knew that it’s going to be extremely beautiful in color but I had no clue that it would be bursting with so much flavor.
YUM! My mouth is watering again with the thought of it. I think I will first go and quickly make this dip and come back to you all. 🙂
Ingredients for Pineapple Poppy Raspberry Dip
How to make Pineapple Poppy Raspberry Dip
- Firstly, I simply pureed pineapple chunks and raspberries in the food processor and strained it. (I just made sure that it’s smooth because you don’t want the chunks in your mouth while enjoying your crackers and chips).
- Then, In a warm pan I heated the oil a little and added poppy seeds (just loved the flavor of poppy seeds 🙂
- Next, I Poured the fruit puree into the warm oil and added little maple syrup to give it a sweet flavor and balance the sour taste of the fruits, added salt and most importantly I added black salt so that this dip is easily digestible and gives a sweet and savory flavor to the dip.
- Lastly, I added crushed black pepper for the spice and served once it was cooled. Yummy!
Fortunately, my sister in law was visiting us last week and I got a chance to make a guinea pig out of her and made her the taster of my new dip recipe.
I served her this dip chilled directly from the refrigerator, chilled, she loved it and finished the big bowl of this dip. She loved it with apples and crackers and encouraged me to share this Pineapple Poppy Raspberry Dip with you all. 🙂
It always gives me an immense pleasure when my friends and family happily give their honest opinions and feedback for my new recipes and are always eager to become my loveable guinea pigs. 🙂
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Did you make it?
if you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we love to see what you cooked.
Pineapple Poppy Raspberry Dip
- 1 cup pineapple chunks (fresh)
- 1 cup raspberries (fresh)
- 1 tbsp olive oil
- 1/2 tsp poppy seeds
- 1 tsp maple syrup
- 1/2 tsp salt
- 1/4 tsp black salt (kala namak)
- 1/2 tsp crushed black pepper
- In a food processor combine pineapple chunks and raspberries. Grind it smooth and strain in a fine mesh/strainer. (If it gets too thick to strain use few drops of water but make sure it’s not runny). Set it aside.
- Heat oil in a nonstick sauce pan and add poppy seeds. Once they start to cook add the fruit puree to the pan. (Be careful while pouring the fruit puree into the pan as the bubbles will pop all over the kitchen. You may reduce the flame and cover immediately for it to settle and then again bring up the flame to medium level).
- Add rest of the ingredients and mix well. Cover and boil for 2 minutes. (too much cooking not required).
- Let it cool down to room temperature and serve this dip with your favorite crackers, chips or tortillas. Can be used as a chutney or a side item with your main course. (this dip also tastes great with fresh apples).
- If desired brown sugar can be used to substitute maple syrup.
- This is not a very sweet dip. Mildly sweet and salty and just a ting of sourness/tangy. (Do not use too much sweetener or the fruits will lose its original flavor.
- This dip can be stored in a glass jar in the refrigerator for 2-3 days and can be consumed chilled. It will taste equally good.
Lora D says
Could coconut oil be used instead of olive oil?
Thank you for showing interest in this recipe. Yes, you can use coconut oil but it has slightly distinct flavor and smell than olive oil so use it half of olive oil that is 1/2 tbsp and that should be sufficient for this recipe since the fruit puree would be liquid. Or else if possible then use 1/2 tbsp coconut oil and 1/2 tbsp olive oil. If you have flax oil handy then you can use it in the same measurement as olive oil 1 tbsp. Hope you enjoy this dip. 🙂
I loved this dip. So refreshing and yummy! I can be your guinea pig every day.
Thank you Rachna. Your feed backs are really helpful. 🙂