STRAWBERRY FRUIT DIP

3 cups strawberries, fresh or frozen (defrosted)
1 ½ cups vanilla yogurt
½ cup cream cheese

  1. Defrost frozen strawberries or, if using fresh strawberries, wash thoroughly.
  2. Combine all ingredients in blender or food processor and mix until smooth.

Note: Low-fat cream cheese tastes great and cuts fat. Pineapple or raspberries are a good recipe substitute. Mix up the texture, adding chopped almonds or walnuts.

Recipe and suggestions adapted from a food blog posted by Meenal, a student from India.

 

FLUFFY FRUIT DIP

2/3 cup apricot preserves or orange marmalade
1 pint sour cream
1 cup finely chopped walnuts
4 to 5 Tbs. milk

  1. In a small bowl combine preserves or marmalade, sour cream, and walnuts.
  2. Add enough milk to make of dipping consistency.
  3. Cover; chill in the refrigerator at least 1 hour to allow flavors to blend.

Recipe adapted from the Wisconsin Milk Marketing Board.

 

LEMON YOGURT FRUIT DIP

8-oz. carton lemon yogurt
½ pint sour cream
1 Tbsp. honey
½ tsp. lemon juice
1 tsp. ginger
Fresh grated lemon peel (if desired)

  1. In small bowl, combine yogurt, sour cream, honey, lemon juice, and ginger; blend well.
  2. Cover; refrigerate 1 to 2 hours to blend flavors. Garnish with lemon peel.

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