Lemon Cheesecake Fruit Dip

The Super Bowl is nearly upon us. I’m rooting for the Giants this year, not really because I like them, particularly, but more because I don’t like Tom Brady. My husband doesn’t either. We’re an anti-Brady household. The reasons for this are varied and not really all that important, I promise.

For me, the Super Bowl has always been more about the food than anything. It’s one of the few days a year when you can pig out on tons of foods and drinks that aren’t very good for you, because everyone else around you is doing the exact same thing. Today, I’m bringing you something lighter to add to your Super Bowl spread. It’s still not “good” for you, exactly, but you’ll be eating it with fruit, so at least you’ll get something of nutritional value!

This lemon cheesecake fruit dip is simply delicious. It has a wonderful lemon flavor and a creamy texture that makes it perfect for dipping. And it comes together in less than five minutes. I made this for Will’s birthday party last month, and I got tons of compliments and requests for the recipe. I served it with apple slices, strawberries, blueberries, blackberries, raspberries, grapes, and graham crackers. My favorite dipper was the grapes, but Andrew much preferred strawberries (as you can tell by his hand in the photo), and Will? Well, he preferred to just eat handfuls of the dip. Not that I blame him. If I could have gotten away with it, I probably would have done the same thing. I’m not two years old with pinchable cheeks, though. ;)

Lemon Cheesecake Fruit Dip
seen on Taste and Tell and originally from The Real Mom Kitchen Cookbook

1 6-ounce container lemon flavored yogurt
1 7-ounce container marshmallow creme
1 8-ounce container whipped cream cheese
Zest of 1 lemon

With a hand mixer, blend all of the ingredients in a small bowl until smooth. Reserve a small amount of the lemon zest to sprinkle on top, if desired. Serve with fresh fruit.