Everyone has one food (or more) from childhood that is a guilty pleasure, right?! Please agree through the interwebs so I’m not left hanging. I’m talking about food that is “retro”, meaning it probably contains more than the doctor recommended unpronouncable ingredients. One of those foods for me is pistachio pudding. The boxed kind. And no, please don’t try and substitute sugar-free here.
When I found this Pistachio Pineapple Dip over HERE at Lemon Tree Dwelling, I knew I had to find an excuse to make it (and not eat it completely by myself). With St. Patrick’s Day coming up, I decided it’d be a great new treat to pack in my kids’ lunches. Now, if your school absolutely does not allow nuts in the lunchroom, then this dip would be just as good subbing vanilla pudding for the pistachio (maybe add a drop of green food coloring to be festive, or not).
I’m warning you though, this dip is addictive. I could have easily eaten it all, with a spoon (as my dipper… that’s allowed, right?!) To round out the lunch, I’ve pictured multi-colored Goldfish crackers and a chicken sandwich topped with a slice of cheese and green pepper to look like a shamrock. Easy-peasy. Mix and match to your own child’s tastes.
And if you don’t have time for a themed lunch this time around, here’s a set of four FREE lunch box notes for St. Patrick’s Day from the Enchanted Yankee. Click on the image or the link below to visit her blog and print them!
Pistachio Pineapple Dip
- 8 oz. cream cheese softened
- 1 20 oz. can crushed pineapple in pineapple juice, drained well
- 1/3 c. plain yogurt
- 1 3 oz. pkg. pistachio pudding (or sub vanilla)
- 1/2 t. vanilla extract
- Place all ingredients in a large bowl and whip on high with a stand or hand mixer. Store in the refrigerator until ready to serve. Use assorted fresh cut fruit, graham crackers or Nilla wafers for dipping.