Five fruit dip recipes... one for every weekday so that you can choose your favorite(s) to make for your friends come the weekend.
Start with the original cream cheese fruit dip and step up to lemon, almond, raspberry, and marshmallow fruit dips.
Scroll down for a really good presentation idea.
1 8-ounce package cream cheese,softened
3 tablespoons sugar
1 cup sour cream or Mascarpone
1 teaspoon vanilla extract
Combine all ingredients and beat until smooth and creamy.
Almond Fruit Dip:
Add 3 tablespoons finely chopped almonds and 1 1/2 teaspoons
almond liqueur to the basic recipe. Garnish with 1 tablespoon finely
chopped almonds, if desired.
Raspberry Fruit Dip:
Puree 1 cup sweetened raspberries (aprox. 1 10-ounce package). Spoon half the basic recipe into a serving dish and smooth. Top with half the raspberry puree and smooth. Repeat.
Lemon Fruit Dip:
Add zest of 1 lemon, 1 tablespoon lemon juice, and 1 extra tablespoon sugar to the basic cream cheese recipe.
Marshmallow Fruit Dip:
Add 1/2 cup marshmallow creme to the basic recipe.All recipes:
Chill and serve with assorted fruit dippers
such as bananas, grapes, kiwi, apple, pineapple, strawberries,
raspberries, and papaya, cut into bite-size pieces, if necessary. Bagel
bites are good, too. Makes 2 to 3 cups.
Serve your Fruit Dips in a "fruit bowl."
Cut an orange or grapefruit in half crosswise. Cut a thin slice off the bottom of each half so it sits flat. Carefully slice around the edge of the fruit, between the fruit and the peel. Remove the fruit and the membrane.
Spoon the dip into the shells and serve. Or, serve one and refrigerate the other one for later.