On my quest for more appetizers up my sleeve, I went lemon-y for a dessert/fruit/brunch-ish dip and it couldn’t be easier. I love that it can be prepped ahead of time, or mix it up and eat it immediately! I wanted to go all-out and make a huge board overflowing with dippers for it, but then again, I’m 36 weeks pregnant, hot, always tired, and I wasn’t feeding a huge crowd. This hit the spot with just strawberries and some graham crackers to dip.
Lemon Fruit Dip (serves ~8-10)
6 oz cream cheese (softened is helpful, not required)
4 oz vanilla Greek yogurt
4 oz Cool Whip
1 pkg lemon pudding mix
1 tablespoon lemon juice
lemon zest from half a lemon
2 drops yellow food coloring (optional)
dippers: fruit slices; vanilla wafers; graham crackers/animal crackers; fruit as kebabs; cookies; etc
Add all the dip ingredients into a bowl.
Whip with a mixer (or food processor or blender).
Taste and add more fresh lemon juice if desired, or thin it a bit more with additional yogurt/cool whip if desired.
Enjoy! Or refrigerate until serving.
This totally hit the spot for being fresh and bright but creamy and very dip-able. I didn’t think of it fast enough, but any leftovers would be great between graham crackers like an ice cream sandwich then wrapped individually in plastic. Leftovers of everything would make fun individual trifles!
I added the yellow since the lemon powder isn’t all that yellow and I wanted it to pop. This is an easy one to prep the night before and bring to a summer gathering or to serve when guests arrive! My little one was napping when I served this but he tasted when I made it and liked it. I think it’d be an easy excuse for a dessert!
Go all out and make a huge & beautiful board of fruit, cookies, and treats and share with me!