Pina Colada Fruit Dip

Four ingredients, a blender, five minutes of work, and a night in the fridge — that’s the whole recipe. This pina colada fruit dip tastes like a tropical party in a bowl, with sweet crushed pineapple and coconut pudding mix doing all the heavy lifting.

The sour cream is the secret weapon here. It adds a subtle tang that keeps the dip from tasting cloying or one-note, and it thickens the texture so it clings to fruit rather than pooling at the bottom of the bowl.

Use the crushed pineapple undrained. That pineapple juice is part of the flavor and helps the dip blend smooth.

Overnight chilling is worth the wait. The flavors meld together in the fridge and the texture firms up nicely. A few hours will work, but overnight is better.

Serve alongside strawberries, pineapple chunks, apple slices, grapes, or melon.

Kitchen Tips

• If using a blender instead of a food processor, stop and stir after 15 seconds so the ingredients incorporate evenly
• The dip thickens as it chills; if it seems thin right after blending, don’t worry
• For a lighter version, swap the sour cream for plain Greek yogurt

Variations

• Add a splash of coconut extract for a stronger coconut flavor
• Fold in a handful of toasted sweetened coconut flakes after blending for texture