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

1 cup mayonnaise
4 Tbsp. El Paso Chile Company Fire Roasted Tomato Salsa<sup>1</sup>
8 1/4 oz. can crushed pineapple, drained, juice reserved
2 Tbsp. pineapple juice
2 1/2 Tbsp. sugar

Combine all ingredients and mix on medium speed for 2 minutes.
Chill in refrigerator for an hour.
Serve as dipping sauce with southwest eggrolls.

<sup>1</sup>Salsa can also be purchased at Williams-Sonoma stores.