Cream Cheese Fruit Dip
Delicious and creamy fruit dip made with cream cheese, yogurt, brown sugar, and vanilla.
Servings: 12 Servings
Equipment
Ingredients
- 8 ounces block of 1/3 Less Fat Cream Cheese softened, you can also use full fat cream cheese
- 8 ounces tub non-fat plain yogurt you can also use fruit yogurt
- ¼ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- fruit for dipping strawberries, banana slices, pineapple chunks, grapes, etc.
Instructions
- Beat. Place the softened cream cheese in your mixer's bowl and beat on low speed until creamy and smooth.
- Mix in the rest of the ingredients. Slowly add the yogurt and continue to beat until incorporated. Add brown sugar and vanilla; beat until combined and smooth.
- Adjust. Taste the dip for sweetness and adjust accordingly.
- Chill, then serve. Cover the fruit dip and place it in the refrigerator for 1 to 2 hours. Remove from the fridge, stir it well, and serve.
Video
Notes
- Cream Cheese: For a lightened-up version, I use Neufchatel Cheese or Low Fat Cream Cheese, but feel free to use regular, full-fat cream cheese. Also, if the cream cheese is not softened prior to mixing it with your mixer, it will turn out grainy and lumpy. It's important to set the cream cheese on the counter for about 30 minutes to an hour before you start working with it.
- Yogurt: To keep it as light as possible, I use non-fat plain yogurt, but I have also tried this with fruit yogurt, and it's even better.
- Brown Sugar: Use the suggested amount, taste it, and see if you want to add more.
- If you need to thin it out, add a tablespoon of milk at a time, stir until combined, and add more if needed.
Nutrition
Calories: 66kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 104mg | Potassium: 100mg | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 0.1mg
