Grilled Pineapple & Avocado Dip

Ingredients: 20 oz. can of sliced pineapple 1 tsp. Champaign citrus vinegar 4-5 tbsp. coconut milk 3 tbsp. red onion, finely diced 2 1/2 tsp. Lodo Red Adobo seasoning 2 1/2 tsp. pineapple juice 1 tsp. Hungarian paprika 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. Brush pineapple slices with coconut milk and grill 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 ¾ 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 Savory Spice Shop’s Jamaican Jerk Burgers. Recipe Summary: Servings: 1 1/2 cups Total time: 1/2 hour Thanks to: Mike Johnston, Savory Spice Shop Owner

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