This post is sponsored by Lunchbox. All opinions are my own.
When I was a kid there was something I always loved to make. I wasn’t exactly interested in cooking per se but there were certain things that I craved and just so happened to know how to make myself. At a birthday part we had a fancy dip to go with fruit and I thought it was just about the classiest (and tastiest) thing ever. I already loved fruit because, what kid doesn’t, but having something to dip it in? Genius!
I asked the mother where she got it and when she said she made it I asked if she would teach me how. And one time when I was visiting her daughter she called me into the kitchen and I learned just how she made that heavenly stuff!
Over the last, erm, 25 years or so I’ve tweaked and changed the recipe to what it is today. It’s one of my favorite desserts and it’s especially great when you don’t want to heat up the kitchen!
- 8 ounce Kraft Philadelphia cream cheese
- 4 T vanilla yogurt
- 1/3 c. clover honey
- 2 T. lemon zest
Allow cream cheese to soften in room temperature for 30 minutes.
Mix cream cheese and yogurt until well blended. Add in honey until well blended.
Stir in lemon zest and serve with fresh fruit skewers.
- green grapes
- wood skewers
- small flower shaped cookie cutter
Wash fruit and allow to dry on paper towels. Cut the cantaloupe into bite sized pieces. Cut watermelon into slices 1 to 1/2 inches thick. Use cookie cutter to make flower shapes.
Run fruit along the skewer until full. Serve with Honey Sweetened Cream Cheese Dip.