If you try to use cornstarch, you would have to heat the mix for thickening to occur.  The same if you used regular boxed pudding (the kind that isn't instant).  So if you're certain the pudding was the instant kind, you might want to try gelatin. 

  Get the plain kind; dissolve a teaspoon or so in a cup of boiling water, stirring until it's totally dissolved. Let it cool a bit and then mix a tablespoon or so into your dip and chill for a couple of hours or so.   

  Since you don't say how many cups of dip you've got, you need to experiment until you get the proportions right.

  The gelatin is probably the best way to thicken this mix without heating it.
 
  It isn't a compote, since that's fruit stewed or cooked in syrup.  It's a little closer to a coulis, a vegetable or fruit that's been pureed, tho strictly speaking, I'd say the vegetable or fruit should probably only be seasoned for a coulis.  Your dish is more like a sauce or dip.

It's a little closer to a coulis, a vegetable or fruit that's been pureed, tho strictly speaking, I'd say the vegetable or fruit should probably only be seasoned for a coulis.  Your dish is more like a sauce or dip.
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I agree with Eric, you need to take time reading the right procedures.

I think eric is right. Try mixing it by hand next time.

I would use the same as you, sometimes flour can have the same effect. But you sholud be careful and pour into it slowly.

the author's opinion is very right!

Nice posting from the author!