Chewin'

the News

June 2003

Creamy Fruit Dip

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Makes:	4 C.	8 C.	12 C.	16 C.	20 C.	24 C.
Ingredients:
Cream cheese, softened	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Frozen non-dairy whipped topping, thawed	8 oz.	16 oz.	24 oz.	32 oz.	40 oz.	48 oz.
Confectioners’ sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Milk	1 T.	2 T.	3 T.	1/4 C.	1/4 C + 1 T.	1/4 C.  + 2 T.

Assembly Directions:
In a medium bowl, beat cream cheese with a mixer. Add whipped topping, confectioners’ sugar and milk. Beat with a mixer until smooth and creamy.

Freezing Directions:
Divide into appropriate serving sizes for your family. Freeze in freezer bags or containers with lids. Or, for snack-size servings, scoop dip into foil muffin cups. Put foil cups on a cookie sheet in the freezer until frozen. Put frozen cups in a large freezer bag and return to the freezer. Also, the little Gladware containers that hold a 1/2 cup each, work great for snack-size servings. Freezing in the Gladware makes it quick and easy to add fruit dip to lunches too.

Serving Directions:
Thaw bags or containers overnight in the refrigerator. Thaw snack-size cups for 15-20 minutes on the counter. Or, peel foil off and put dip in a small bowl. Microwave for 15 seconds at 50% power. Once thawed, stir and serve.

Variations:
Chocolate Fruit Dip: Make the recipe as above, but omit the milk, and add 1/4 C. chocolate syrup. Great with strawberries, bananas, apples, pears and kiwi. Especially strawberries!
Peanut Butter Fruit Dip: Make the recipe as above, omitting the milk, and add a heaping 1/3 C. Peanut Butter. Great with bananas, apples, and pears.

Comments:
This is a lightly sweet dip that tastes great with all fruit! This recipe is a favorite for adults and kids alike. Kids love to dip things… use it to get them to eat more fruit. Or, to get more dairy in them! This recipe also works well with low-fat cream cheese and low-fat whipped topping.
 

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