Serve fresh fruit on a platter for dipping, or thread fresh fruit on bamboo skewers or party picks to make fruit kabobs. Use any of the following fruits:
grapes
pineapple chunks
strawberries
banana slices
melon
cantalope
orange slices
grapefruit slices
apple slices
cherries
kiwi slices
pears
Hints - To prevent apple and banana slices from turning brown, sprinkle with orange juice or lemon juice. - Fat-free plain yogurt may be substituted for sour cream. - Don't put sour cream or yogurt int he food processor or blender. It will liquidify, making the consistency too thin.
Ginger Dip 1 cup mayonnaise 1 cup marshmallow creme 1 tsp grated orange rind 1 tsp ground ginger
Mix well, cover and chill several hours. Makes 2 cups.
Combine first 6 ingredients; beat until smooth. Prepare topping mix according to package directions, fold into cream cheese mixture. Stir in cherries; chill. To serve, whip chilled mixture until fluffly; spoon into bowl. Drop 1 drop of red food coloring on top; swirl in. Makes about 1 1/3 cups.
Strawberry Fruit Dip 8 oz whipped topping, or whipped cream 6 oz strawberry flavored yogurt 1/4 cup strawberries, crushed
Mix all ingredients together and chill for several hours. Note: use different flavored yogurts for different tastes.
Vanilla Fruit Dip 1 pkg vanilla instant pudding (small) 1 cup milk 1 tsp vanilla 1 (8 oz) carton sour cream or plain yogurt
Combine all ingredients. Cover, and chill in refrigerator. makes 1 cup.
Soften cream cheese and blend with marshmallow fluff with mixer until smooth and creamy. Chill. Note: this recipe can be varied by adding your favorite juice concentrate,liqueur, or extract to taste.
Apple Fruit Dip 1 jar (7 oz) marshmallow fluff 1 pkg (8 oz) cream cheese 1 tsp apple pie spice
Soften cream cheese. Blend cream cheese and marshmallow fluff with mixer until smooth and creamy. Add 1 tsp apple pie spice and blend well. Chill. Serve with sliced apples.
Beat ingredients at medium speed with elecgric mixer untilo well blended. Chill. Serve with fresh fruit or fruit kabobs. makes 1 1/2 cups.
Cherry Fruit Dip 1 (8 oz) pkg cream cheese, softened 16 oz marshmallow creme 1 Tblsp maraschino cherry juice
Place cream cheese and marshmallow in a microwave-safe bowl. Place in microwave and cook on medium-high for 20 second increments until the cream cheese and marshmallow are softened. Stir the cherry juice into mixture. Cover and refrigerate until chilled and chill several hours. Serve with fresh fruit.
Lemon Fruit Dip 1 (7 oz jar) marshmallow topping 1 Tblsp lemon juice 1 (8 oz) pkg cream cheese
Blend together with electric mixer. Chill. Serve with fresh fruit.
Mix together and chill well. Surround with watermelon, cantaloupe, blueberries, honeydew melon and other fruits.
Ginger Lime Dip 2/3 cup mayonnaise 1/3 cup sour cream 2 Tblsp honey 2 Tblsp fresh lime juice 1 Tblsp minced, crystallized ginger 1 1/2 tsp grated lime zest
Combine mayonnaise, sour cream, honey, lime juice, ginger, and lime zest in a small bowl. Stir until well blended. Chill. Keeps in refrigerator up to 3 days. Makes 1 1/4 cups.
Combine sour cream, cool whip and gelatin until smooth. Chill several hours.
Peanut Butter Apple Dip 1 (8 oz) pkg cream cheese, softened 1 cup creamy peanut butter 1 cup brown sugar, packed 1/4 cup milk
Combine all ingredients in a mixing bowl and mix well. Chill. Serve with apples. Makes 2 2/3 cups.
Tropical Fruit Dip 1/2 cup mayonnaise 1/4 cup sour cream 3 Tblsp lime juice 1 tsp honey 1/2 tsp ground cumin 1/4 tsp tabasco pepper sauce 1/2 cup shredded coconut
In medium bowl, combine mayonnaise, sour cream, lime juice, honey, cumin, and tabasco sauce; mix well. Stir in coconut. Cover, refrigerate at least one hour. Makes about 1 cup.
Caramel Dip 1 pkg (8 oz) cream cheese, softened 3/4 cup brown sugar, packed 1 cup (8 oz) sour cream 2 tsp vanilla extract 2 tsp lemon juice 1 cup cold milk 1 pk (3.4 oz) instant vanilla pudding mix
Beat cream cheese and brown sugar in a mixing bowl until smooth. Add the sour cream, vanilla, lemon juice, milk and pudding mix, mixing well after each addition. Cover and chill for 1 hour or more. Makes 3 1/2 cups.
Creamy Eggnog Fruit Dip 2 cups miniature marshmallows 1 cup eggnog nutmeg
Combine marshmallows and eggnog in a small saucepan. Cook over low heat until marshmallows are melted, stiring occasionally. Do not let mixture boil. Cover refrigerate until cold. Stir before serving. Spoon into serving bowl and sprinkle with nutmeg. Makes 1 1/4 cups.
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