The secret to this cream cheese fruit dip recipe is the balance between tangy sour cream and sweet brown sugar. It's the perfect pairing for ripe, juicy fruit. Our Test Kitchen prefers to use vanilla extract in this recipe but you can customize it with almond extract, lemon extract, or even fun flavors, like cake batter. Try tossing in sprinkles, nuts, or chocolate chips for added texture and flavor. There are endless ways to customize this fruit dip recipe.
Share this homemade yogurt fruit dip at parties or package in small containers to tote in brown bag lunches. A batch of this cream cheese fruit dip will last in the fridge for up to three days. To store, place the dip in an airtight container and tightly seal. Be sure to add a label and date so you know when it's fresh. Our Test Kitchen doesn't recommend freezing cream cheese fruit dip for fruit as the texture can change once thawed.
To assemble a fruit dip platter, place a bowl of the homemade dip in the center. Add sliced fruit like apples, pears, kiwi, pineapple, mango, or peaches. Fill in any spaces with whole berries such as strawberries, blueberries, raspberries, or blackberries. Finish the board with small cookies, graham crackers, and chocolates. You can also use this recipe as a topper for toast, bagels, or even spooned over a slice of cake (we love airy angel food cake or classic pound cake). It's also delicious stirred into oatmeal and topped with fruit for breakfast.
Ingredients
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1 8 ounce package cream cheese, softened
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1 8 ounce carton dairy sour cream or 1 6-ounce carton plain yogurt
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¼ cup packed brown sugar
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1 teaspoon vanilla
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2 - 3 tablespoon milk
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Cantaloupe melon balls
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Green grapes
Directions
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In a small bowl, beat the cream cheese with an electric mixer on low speed until smooth. If you're having trouble getting the cream cheese to smooth out, leave it at room temperature for a few minutes to soften.
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Gradually add the sour cream or yogurt, beating the mixture until fully combined.
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Add the brown sugar, and vanilla; beat just until combined.
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Stir in enough milk to make dipping consistency. Add it a little at a time to avoid thinning out the dip too much.
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Cover and chill for at least 1 hour before serving. This dip can be made up to 24 hours before serving. Serve the fruit dip with cream cheese alongside assorted fruit, berries, cookies, or graham crackers.
Test Kitchen Tip: You can substitute white sugar for the brown sugar in this recipe. However, the finished dip won't have the same flavor. To help replicate the caramel-like flavor of brown sugar, add 1/8 to 1/4 teaspoon of molasses to the dip. You can add more to taste.
Nutrition Facts (per serving)
| 181 | Calories |
| 15g | Fat |
| 9g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 181 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 9g | 45% |
| Cholesterol 46mg | 15% |
| Sodium 117mg | 5% |
| Total Carbohydrate 9g | 3% |
| Total Sugars 9g | |
| Protein 2g | 4% |
| Calcium 70.7mg | 5% |
| Iron 0.2mg | 1% |
| Potassium 95mg | 2% |
| Folate, total 4mcg | |
| Vitamin B-12 0.2mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
