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The other day I found myself packing up fresh berries to take to a friend’s house for game night. As I looked at the containers of fruit, I kept thinking “this needs something.” Which queued memories of the many, many, southern church pot lucks I went to growing up. I remembered this delicious, tangy dip that my mom frequently had to remind me to share or to leave some for other people, but I couldn’t remember how to make it. Fortunately, we live in a world of Pinterest, and while I couldn’t find exactly what I wanted, I did find something close, and with a tweak here and a reconfiguration there, I think I’ve gotten it exactly right. It seemed to be a hit with everyone who tried it, and the cats attacked the almost empty bowl when I gave it and the mixing spoon to Andy to “finish off.” I am thinking it would also be pretty wonderful layered into a tart shell with some of that fresh fruit layered on top…..a recipe for a later day.
- 8oz of cream cheese (I used the 1/3 fat from Philadelphia)
- 3/4 cup Vanilla Greek Yogurt
- 1/2 cup powdered sugar
- 1 tsp Almond Extract
- In a mixing bowl, beat together cream cheese and vanilla yogurt until uniform in texture.
- Next, beat in powdered sugar and almond extract until completely incorporated.
- Chill covered until ready to serve.
Super simple, but now I know the secret and you guys do too. People seemed to really like this with strawberries, but I think it also works well with tarter fruits like granny smith apples. I’d be interested to try to veganize the recipe, since I’ve had both vegan yogurt and cream cheese and I think the flavors/consistency are close enough to work. With so many friends with different dietary restrictions, it’s nice to have something you can put together quickly and reliably.