Fresh pineapple cheese dip with baby carrots

This fresh and creamy dip is a perfect snack for hungry kids. Serve with a sprinkle of dukkah and a colourful platter of crisp chopped vegetables for a healthy and delicious afternoon tummy filler.

By Jo Wilcox
  • 10 mins preparation
  • Makes 2 cups
  • Print


  • 1 cup diced fresh pineapple
  • 250 g cream cheese, softened
  • 1 cup grated cheese
  • 2 tbsp sweetcorn relish*
  • 1 tbsp dukkah
  • 2 bunches coloured baby carrots, trimmed and lightly peeled


  • 1
    In a food processor whizz the pineapple with the cream cheese, grated cheese and relish until finely chopped and well mixed. Chill until needed. Sprinkle with dukkah and serve with baby carrots for dipping.


*You can buy sweetcorn relish from the supermarket. Raw capsicum, celery, cauliflower and other crisp vegetables also taste great with this cheese dip.

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