Beat 1 envelope of Dream Whip with 1 cup milk until frothy, approximately 2 minutes.
Add pudding, the remaining milk and the almond extract; beat until mixed.
Place in refrigerator for 15 minutes.
Cut up available fruit into dipping pieces.
Dip fruit into fruit dip and eat.
Great for after school.
Can refrigerate remaining fruit dip for 3 days.
hould read:
Combine the Fruit Dip Mix with the softened cream
Soften cream cheese.
Gently mix in with Marshmallow Creme. Add lemon, orange or vanilla to taste if desired.
Serve in bowl as dip for fruit.
Simply blend the yogurt and Cool Whip for a delicious and easy dip for fruit.
Serve with sliced peaches, nectarines, variety of apples and large strawberries, then enjoy the raves. It's low-fat, nutritious and good!
(Kids love it, too!)
In medium saucepan, combine syrup and cream. Bring to a boil over medium heat.
Remove from heat. Add chocolate. Stir until completely melted. Serve warm as a dip for fruit.
Combine cream cheese and Marshmallow Creme mixing on medium speed of electric mixer until well blended.
Blend in sour cream; chill.
Serve as a fruit dip.
In medium
bowl, stir together all ingredients except fruit. Cover and refrigerate at least 2 hours.
Serve with fresh fruit. This fruit dip can be a light refreshing dessert too!
In a small serving bowl, stir together yogurt, cream cheese, sugar, lemon peel and juice.
Cover Fruit Dip with plastic wrap; refrigerate.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
t 220\u00b0C (425\u00b0F) for the whole time you prepare
combine all the ingredients for the dip except the water in a
For the dip, mix the yogurt, mayonnaise, curry powder and passion fruit flesh. Add milk to thin out, if desired. Season to taste.
For the meatballs, mix the ground beef, soaked roll, onion, parsley, egg, paprika and chili paste. Season then shape into 20 meatballs. Heat the oil in a large pan and cook the meatballs for 7-8 mins, turning as necessary. Serve them with the dip.
Beat cream cheese, lime juice, honey and ginger until smooth.
Stir in sour cream.
Chill until ready to serve.
serve with assorted fruits for dipping.
(if using fresh lime juice, a swirly strip of lime peel makes a nice garnish).
In a small bowl, combine marshmallow creme and sour cream and whisk until smooth.
Zest lime with a lemon zester.
Juice lime to yield 1 tablespoons juice.
Whisk lime zest, lime juice and cinnamon into marhsmallow creme mixture.
To be creative: Cut melon in half and remove seeds.
To use one half the melon for the container for your dip, scoop out melon to about 1/2\" from rind.
Fill with dip.
Cut up remaining half for fruit platter.
Serve with assorted fruit.
In a food processor, finely grind the candy bars. Alternately, put them in a sealed bag and beat them with a mallet until crushed.
In a large bowl, beat the cream cheese and marshmallow fluff until light and fluffy. Fold in the cool whip and all but a handful of the candy crumbs.
Spoon dip into a serving dish and sprinkle the remaining candy over the top.
Serve with apple slices and graham crackers.
Read more at http://www.bunsinmyoven.com/2014/01/17/butterfinger-fruit-dip/#iiqC56ys8s9Cp247.99.
Place the thawed if frozen raspberries in blender. No need to cut. Process until pureed.
In another bowl, beat cream cheese, sugar, and vanilla until smooth. Add raspberry puree; beating until really blended. Cover and refrigerate until welled chilled.
Put in a beautiful bowl and dip away!
cut up any large pieces of fruit in the preserves. in the small mixing bowl stir together the apricot in peach preserves, sour cream and cinnamon. cover and chill up to 24 hours. serve with fruit slices. make 1 cup dip.
44 cal 3 gram of total fat 2 gram sat fat.
yogurt fruit dip: prepare as above. except use 8-oz carton plain yogurt for sour cream.
25 cal 0 gram total fat.
Set aside 1/4 cup coconut. Mix the remaining ingredients except for fruit. Place in a serving dish and sprinkle with remaining 1/4 cup coconut. Arrange fruit on skewers and serve with dip.
In small mixer bowl, beat cream cheese until fluffy.
Blend in powdered sugar, cocoa, milk and extract.
Beat on medium speed of electric mixer until smooth.
Cover; refrigerate several hours or overnight for flavors to blend.
Just before serving, wash and dry fruit; cut into serving size pieces, if necessary (brush bananas with lemon juice to prevent browning).
Serve dip well chilled; refrigerate leftovers.
Arrange fruit cubes and slices alternately on skewers.
For Poppyseed Dip, stir together remaining ingredients in a small bowl. Serve dip alongside fruit kabobs.