Summer time, to me, screams fresh fruit, and (if you couldn’t tell from my fruit filled posts recently) I love every minute of it. Well today I have yet another way to enjoy this sweet treat of summer, and that’s in a wonderfully easy, smooth and creamy fruit dip. YUM!
Admittedly, I am not breaking any new culinary grounds with this post. In fact, I am willing to bet that you have had this dip before. Perhaps it was when you were younger at a summer block party, or maybe it was on a fruit tray at the last shower you attended. For me it was the former. I can remember gobbling it up at our summer cul-de-sac parties as a child; it was always my favorite treat.
Until recently, however, I never knew what went into this incredible dip, and I often resorted to the store bought stuff, which is simply not the same. The other day, this problem was solved. Paging through an old church cookbook from decades ago, I came upon a recipe for fruit dip. Sweet, creamy, smooth and all around delicious, this wasn’t just any fruit dip, this was the fruit dip of my childhood. I was ecstatic. The best part, however, is how easy it is to prepare! In less than five minutes, and using only three ingredients, you have a perfect fruit dip that is sure to please even the pickiest of eaters.
Do you remember this fruit dip from your childhood? Let me know below!
Paula’s Notes: I used regular cream cheese in this recipe and put in two drops of red food coloring to give it a pretty pink hue, as that is how I remember it as a child. However, you could also use strawberry cream cheese for a fruity twist, which would be equally as delicious.
Also, to lessen the incredible stickiness of the marshmallow fluff when getting it out of the jar, simply spray a rubber spatula with cooking spray, and scoop to out!
Creamy Fruit Dip
Yield: ~3 cups
Ingredients:
- 7 oz jar marshmallow fluff
- 8 oz cream cheese – room temperature
- You may also use strawberry or 1/3 less fat cream cheese
- 1 cup frozen whipped topping – thawed
- Red food coloring (optional)
Directions:
- In a large mixing bowl beat together marshmallow fluff and room temperature cream cheese until smooth and creamy.
- To lessen the stickiness of the fluff, spray a rubber spatula with cooking spray and scoop the fluff easily out of the jar.
- Fold in thawed whipped topping until fully incorporated.
- If desired, add in two drops of red food coloring for a light pink hue.
- Serve with fresh fruit and enjoy!
5 Comments
This looks wonderful Paula !
Thanks so much Carol!
I've had this too. Sadly, something about it just doesn't work for me.
HOWEVER, your plate looks delish. How did you get your melon in curly-cues? That's so cool.
Isn't it fun? One of the girls I babysit brought me back this cool tool from Italy, which you can use to spiral any kind of soft fruit or vegetable. I want to try it with zucchini next 🙂
I love it! I bet it if you used it on zucchini you could make a really awesome zucchini "pasta."