Shelia's Dip

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"Using cream cheese as a base, this dip is rounded out nicely with pineapple and crushed pecans. The recipe may be doubled. Serve this dip with vegetable slices or on bread."
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2 h 15 m servings 66 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In a large bowl, thoroughly mix the cream cheese, pineapple, green bell pepper, red bell pepper, garlic powder, seasoned salt, onion flakes and pecans. Refrigerate about 2 hours, or until chilled.


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This was too thick for a dip - so it was served as a spread. It is too salty - if I was to make it again I'd omit the salt altogether.

Actually, I'd make this with less garlic & onions and/or no salt. Add chopped mandarian oranges (drained). Either roll into a ball and cover with pecans or spread in a pie plate a cover with p...

Delicious and a big hit with everyone! (I leave out the onions just because I don't like them.)

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