Blueberry Lemonade Fruit Dip
You’ll feel like you’re dipping your fruit into a fluffy, lemon blueberry cheesecake.
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 6-ounce container lemon Greek yogurt
- ½ cup powdered sugar
- Juice of 1 lemon approx. 2 tablespoons
- Zest of 1 lemon optional
- 8 ounces Cool Whip
- ½ cup blueberry pie filling
Instructions
- In the bowl of your mixer combine cream cheese, yogurt, and powdered sugar.
- Add lemon juice and zest. Mix until smooth. Slowly fold in Cool Whip.
- In a small bowl swirl blueberry pie filling along the inside walls of the bowl. Add the lemonade dip. Drizzle with more pie filling if desired. Chill for at least 30 minutes
Notes
Tips for success:
If you would like to skip the Cool Whip you can certainly bump up the dairy (always a good thing!) and substitute stabilized whipped cream. Stabilizing whipped cream can be tricky sometimes so I would suggest that you try making it first before you begin assembling the other ingredients for the Blueberry Lemonade Dip. Here is a simple method/recipe: Ingredients for Stabilized Whipped Cream 1 teaspoon unflavored gelatin 1 tablespoon cold water 1 cup cold heavy or whipping cream 2-3 tablespoons powdered sugar 1 teaspoon vanilla Instructions for Stabilized Whipped Cream In a small bowl sprinkle gelatin over cold water. Let the gelatin “bloom” (absorb the water). Microwave the gelatin for about 30 seconds. Set aside to cool. In the bowl of a mixer, beat the cream until it forms soft peaks. (Start on low speed and gradually turn up the speed to high.) Gradually add in powdered sugar. Add in the cooled gelatin and vanilla. When the cream holds its peaks it is done. Do not over-whip.
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