Making Fruit Dips
The most effective dips rely on a balance between richness and acidity to cut through the natural sweetness of the fruit. By keeping the base simple, you can adjust the profile to suit whatever is in your produce drawer.
Temperature is the deciding factor.
Ensure your dairy is at room temperature before you begin, or you will end up with unappealing lumps that refuse to smooth out.
- electric hand mixer
- mixing bowl
- silicone spatula
What goes in.
- 8 ozcream cheese, softened
- 1/2 cupGreek yogurt, full-fat
- 3 tbsphoney or maple syrup
- 1 tspvanilla bean paste or extract
- 1/2 tspfreshly grated lemon zest
Whipping for consistency
Use a hand mixer on medium-high speed for three minutes. You are looking for the mixture to transition from dense and heavy to a light, cloud-like consistency that clings to a spoon.
The method.
Softening
Place the cream cheese in a bowl and let it sit until it gives easily when pressed with a finger.
Blending
Add the yogurt and sweetener, then mix on low until combined before turning the speed up to incorporate air.
Flavoring
Fold in the zest and vanilla by hand using a spatula, scraping the bottom of the bowl to ensure no cream cheese is left unmixed.
Chilling
Cover and refrigerate for 30 minutes to allow the flavors to marry and the dip to firm up slightly.
Other turns to take.
Nutty Caramel
Replace honey with two tablespoons of almond butter and a pinch of flaky sea salt.
Spiced Cocoa
Sift in one tablespoon of high-quality cocoa powder and a pinch of cinnamon during the final mixing stage.
When it doesn't go to plan.
Always zest your lemon before juicing it, as the oils in the skin provide the most potent aromatic kick.
If the dip feels too thick, add cold heavy cream, one teaspoon at a time, until you reach your preferred viscosity.
Avoid using flavored yogurts, as they often contain excess sugar and stabilizers that interfere with the texture.
The ones that keep coming up.
Can I make this ahead of time?
Yes, it will hold for up to three days in the refrigerator in an airtight container; just give it a quick stir before serving.
My dip turned watery after sitting out, why?
The salt in the fruit or the sugar in the honey can draw moisture out of the yogurt. If this happens, simply whisk it vigorously for 30 seconds to re-emulsify.
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