Description
A light, five-ingredient cream cheese fruit dip sweetened with honey and brightened with vanilla Greek yogurt and lemon zest.
Ingredients
Scale
- 8 oz whipped cream cheese
- 1 (5.3 oz) container Chobani vanilla Greek yogurt
- 2 tbsp honey (local if you have it)
- ¾ tsp pure vanilla extract
- Zest of 1 lemon
- Fresh fruit for serving
Instructions
- Place all ingredients in a small mixing bowl.
- Using a hand mixer on high, whip until fully combined, 1-2 minutes.
- Keep refrigerated until ready to use.
- Serve with your favorite fruit. For a fruity flavor, fold in ¼ cup macerated berries.
Notes
Plain yogurt: Use plain Greek yogurt, 1 tsp vanilla, and an extra 1 tbsp honey.
Block cream cheese: Soften first and add 1 tbsp milk if too thick.
Fall variation: Add ½ tsp pumpkin pie spice or cinnamon.
Dairy-free: Use plant-based cream cheese and coconut or oat milk yogurt.
Storage: Refrigerate up to 4 days.
Gluten note: The dip is gluten-free; pound cake, pretzels, and graham crackers for dipping are not.
- Prep Time: 10 minutes
- Category: Appetizer, dip, party food
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 3 tbsp dip
- Calories: 110