Strawberry Fruit Dip
This fluffy, creamy strawberry fruit dip combines softened strawberry cream cheese, marshmallow creme, whipped topping, and fresh lemon. Mix it in just five minutes, then chill until perfectly scoopable.
Equipment
- Electric Mixer
- Mixing Bowl
Ingredients
- 8 ounce package strawberry cream cheese softened
- 7 ounces marshmallow creme
- 1 cup cool whip softened
- 1 Tablespoon lemon juice
- 1 lemon zest of one
Instructions
- Beat the softened strawberry cream cheese in a mixing bowl with an electric mixer until it looks creamy and completely smooth. The mixture should have no visible lumps before anything else is added.
- Add the marshmallow creme and mix until the bowl holds one evenly pink, fluffy mixture. Scrape the sides as needed so no streaks of cream cheese remain.
- Fold in the cool whip, lemon juice, and lemon zest with a spatula until combined. Stop as soon as the dip looks smooth and light, since vigorous mixing can knock out the air.
- Chill the dip before serving with fresh fruit. After about 1 hour in the refrigerator, it will feel firmer and the lemon flavor will taste more settled.
Notes
Lumpy dip: Cold cream cheese is usually the culprit. If the mixture is lumpy before the cool whip goes in, let the bowl sit at room temperature briefly, then beat it again until smooth.
Runny dip: Freshly washed fruit can carry water into the bowl and thin the dip over time. Dry fruit thoroughly before arranging it around the dip.
Dense texture: Overmixing the whipped topping deflates it. Fold gently and stop once the color and texture are uniform.
Storage: Keep leftovers covered in an airtight container in the refrigerator and give the dip a gentle stir before serving again. Freezing is not recommended because the creamy mixture can lose its smooth texture after thawing.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.