Items you will need
- Cream cheese
- Mixing bowl
- Marshmallow creme
- Large mixing spoon
- Citrus fruit, such as an orange, lemon, lime or grapefruit
- Paper towels or dish cloth
- Zester, microplane or box grater
- Measuring spoons
- Hand juicer or citrus squeezer (optional)
- Seasonings (optional)
Dips aren't just for chips and vegetable sticks. With a handful of ingredients -- marshmallow creme, cream cheese and seasonings -- and little effort, you can make a fluffy, sweet dip that pairs well with all types of fresh fruit. Serve it as an appetizer, an after-school snack or as a simple party dessert. The dip keeps well in the refrigerator for a day; make it ahead and store it in an airtight container to avoid last-minute scrambling at serving time. Stir it thoroughly before eating.
Basic Marshmallow Fruit Dip
Unwrap room-temperature cream cheese and place it in a large mixing bowl.
Add marshmallow creme to the bowl. Use 7 ounces of creme for every 8 ounces of cream cheese.
Use a large mixing spoon to thoroughly combine the cream cheese and marshmallow creme.
Wash the citrus fruit. Pat dry with a paper towel or a dish cloth.
Use a zester, microplane or the small holes of a box grater to zest the fruit. Stir zest into the cream cheese and marshmallow creme mixture, adding enough to suit your taste preference.
Cut the citrus fruit and juice it. Add a small amount to the dip mixture. Stir well, taste and add more, as needed.
Add seasonings, such as ground ginger, nutmeg, cinnamon, vanilla or lemon extract or minced fresh herbs like mint, if desired. Stir to combine all the ingredients before serving.
Stir ripe chopped fruit like strawberries or raspberries into the dip before serving.
If you don't have marshmallow creme, you can make your own by heating marshmallows and corn syrup in a double boiler. Use approximately 16 large marshmallows for every 2 teaspoons of corn syrup.
For a dip lower in fat, substitute room temperature Neufchatel for the cream cheese and fat-free Greek-style fruit yogurt for some of the marshmallow creme.
- Kate Van Vleck/Demand Media