Grilled Pineapple & Avocado Dip

Ingredients: 20 oz. can of sliced pineapple 2 1/2 tsp. Lodo Red Adobo seasoning 2 1/2 tsp. pineapple juice 1 tsp. Champaign citrus vinegar 1 tsp. Hungarian paprika 2-3 tbsp. coconut milk* 3 tbsp. red onion, finely diced 1/2 avocado, finely diced

*Notes: Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find Champaign citrus vinegar, substitute with white wine vinegar and a splash of lemon juice Directions: Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado. Serving Suggestions: As a chip dip or topping on our Jamaican Jerk Burgers. Yields: 1 1/2 cups Thanks to: Mike Johnston, Savory Spice Shop Founder

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