I raised a child named Muffin who is fruit obsessed. Pounds of fruit can disappear from his presence in one sitting.
Case in point: recently, at Thanksgiving, Muffin was left alone with a pound of strawberries in the dining room at my parents’ house. In the end, when it was time to sit down to dinner, there were four strawberries left.
One reason for this was a fruit dip that is so puffy and fluffy that it can only be considered heavenly. As in the heavens, puffy and cloud-like. Made of only two (or three, if you count an “optional” ingredient), this heavenly fruit dip is fiendishly simple.
And while it can be made (and was made at Thanksgiving) using no electrical appliances whatsoever if the ingredients are at room temperature, take the path of least resistance and hand-mix (with a mixer not your actual hands) the fluffy mas with the aid of electronic devices.
After all, then you get the fun of licking the dip off of the beaters. It is the cook’s perogative to sample the finished product. It’s practically quality control. (Or at least that’s what I say to convince myself as I growl “Mine” at Muffin when he tries to steal my sample.)
So, without further ado, ‘Da Dip:
Fluffy Fruit Dip
Source: my mom (I don’t know where she got it from)
1 (8 oz) block of cream cheese, room temperature
1 container marshmallow creme (I think 5 ounces)
vanilla extract, to taste (optional–but let’s face it is vanilla ever really optional in sweets?)
Beat together the ingredients until well-combined and fluffy. Dip with appropriate fruit dippers (or cookies).
Note: Some have recommended the sacrilege of adding “stuff” to the recipe and transforming the dip into different flavors. Why mess with heavenly perfection?
By the way, this recipe is completely Muffin Approved!
What is your favorite dip to serve with a fruit tray?