Take the cream cheese out of the fridge about 30 minutes before making the dip. It should be soft enough to press easily with a finger. If not taken out early, place the blocks in a 350°F oven for just a few minutes to soften them up quickly.

Put the softened cream cheese in a large mixing bowl. Use an electric mixer or a wooden spoon to beat until completely smooth and creamy. Don't skip this step—lumpy cream cheese will make the whole dip lumpy.

Add the sugar to the cream cheese and mix thoroughly. Make sure all the sugar gets mixed in completely to avoid uneven sweetness in the dip.

Open the can of crushed pineapple and pour it into a fine mesh strainer. Let it sit for at least 10 minutes to drain. Use a spoon to press down on the pineapple to get even more juice out. This step is important because extra juice will make the dip watery and runny.

Add the drained pineapple to the cream cheese mixture. Mix gently—avoid overmixing to keep the nice texture of the pineapple pieces.

Grate the cheese using the fine side of a grater. Use short strokes to create smaller pieces that blend better. Use about 1 to 1 1/3 cups of grated cheese, depending on how cheesy the dip should be.

Add the grated cheese to the mixture and fold in gently. Avoid beating or mixing too hard—just stir until everything is nicely combined.

Taste the dip and decide if more sugar is needed. Add a little at a time until the flavor is just right. It’s easier to add more than to take it out.

Transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 2 hours. This helps all the flavors come together for a better taste.

Remove the dip from the fridge about 15 minutes before serving so it can soften slightly. Serve with round crackers like Ritz or Club crackers. For a nice presentation, place the dip bowl in the center of a platter and arrange the crackers around it.