Bennigan's Fire-Roasted Salsa and Sweet Pineapple Pepper Cream Dipping Sauce

print recipe
email recipe
save recipe
add photo
add review
#11426

serves/makes:

ready in:
1-2 hrs

3 reviews

ingredients

1 cup mayonnaise
4 tablespoons fire roasted tomato salsa
1 can (8.25 ounce size) crushed pineapple, drained (juice reserved)
2 tablespoons reserved pineapple juice
2 1/2 tablespoons sugar

directions

Combine all ingredients and mix on medium speed for 2 minutes.

Chill in refrigerator for an hour.

Serve as dipping sauce with eggrolls.

added by

Yvette

nutrition data

312 calories, 31 grams fat, 13 grams carbohydrates, 1 grams protein per serving. This recipe is low in carbs.

reviews & comments

Tj REVIEW:
April 5, 2020

Taste was right but consistency was way off the pineapples just made it look and feel lumpy. Next time I'll use tid bits and add some diced yellow pepper after i mix it so has creamy base but with actual bites of pineapple and pepper for better texture
Dave REVIEW:
June 21, 2007

This recipe is right on!! The roasted salsa I use Frontera roasted tomato salsa..I get it Wegmans...
jane1957 REVIEW:
January 23, 2004

I haven't tried this recipe yet but excited to finally find it. I love this salsa and always wondered how to make it. My question is where do you find the fire roasted salssa for this recipe? If anyone can tell me i would appreciate it.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.