Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Pineapple Ginger Fruit Dip

I am forever looking for interesting ways to serve strawberries on a spring buffet. Their natural beauty brightens up any table, and I always want to make the most of their short growing season. Not that there is anything wrong with eating strawberries on their own, but it’s nice to have a little delicious extra to highlight their flavor. This sweet citrus saucehas been my go to, but I wanted to mix things up with this slightly tropical blend that hints of summer to come.

I like that this dip is full of flavor, but not too sweet. That way you really get the sweetness from the berries. But you could add a little powdered sugar into the mix if you like – just taste both the berries and the dip first so you don’t go overboard. And of course, this works beautifully with other fruit. You can leave out the rum if you must, but it adds a perfect undernote.

Pineapple Ginger Fruit Dip
Yields 2
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Ingredients
  1. 1 (8-ounce) can crushed pineapple
  2. 8 ounces cream cheese, softened
  3. ¼ cup Greek yogurt
  4. ¼ cup chopped crystallized ginger
  5. 1 Tablespoon dark rum
Instructions
  1. Drain the pineapple well over a bowl to catch the juice. Beat the cream cheese, pineapple, yogurt, ginger and rum together in a food processor (a mini is fine) until smooth and well combined. Beat in enough of the reserved pineapple juice to create a dippable consistency. Cover with plastic wrap and refrigerate for at least an hour, then serve with strawberries or other fruit.
The Runaway Spoon http://therunawayspoon.com/blog/
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