I can’t remember a time that I wasn’t crazy about strawberries. If potatoes are my comfort food, strawberries are my “treat yourself” food. Well into my adulthood, thanks to digitized records, I discovered that strawberry farming was big where one line of my kin lived. My great great great uncle could measure strawberries out precisely with “giant” hands. His daughter was once the Strawberry Festival queen. Apparently, my love of strawberries is in my blood … or maybe I’m just like millions of others who think strawberries are awesome.
I often eat fresh sliced strawberries over a salad or as a snack. Sometimes, I want something to spread the joy of the strawberry a little. In warmer weather, that often takes the form of a strawberry smoothie—calcium and fruit servings in a tasty drink? Yes, please. Because I don’t care for smoothies during colder weather, this is where strawberry dip comes in.
Even in May, Tennessee temps dip down a bit low. An alternative to get the calcium, fruit and flavor I crave is through this dip. Best of all, it’s super easy to make. Just blend a few ingredients, chop up some berries, mix it all together and … whipped strawberry heaven. Top with a few strawberry slices or a relish of whipped cream for a more elegant presentation.
This dip could also work as a spread. Serve it chilled with a variety of fruits, vegetables, bread, cookies and crackers. It looks good on a charcuterie board, too. Spread it over sponge cake and top with whipped cream and more strawberries for a tasty dessert.
4 oz. light cream cheese
4 oz plain greek yogurt
3 TBSP Splenda
1 TBSP lemon juice
1 1/2 C chopped strawberries
Additional strawberries for topping
Options: whipped cream for topping
Prep time: 10 minutes
Yields: about 2 cups
Soften cream cheese.
With mixer, whip cream cheese, yogurt, sweetener and lemon juice to a creamy, whipped consistency with slight peaks.
Rinse and chop enough strawberries for 1 1/2 cups.
Stir into cheese and yogurt mixture, then blend on medium-high setting for about 20 seconds.
Place in bowl and serve or chill, covered, until ready to serve.
Serve as a spread for crackers, bagels, or sweet rolls, or as a dip for cookies, fruits and more neutral flavored vegetables. Looks great on a charcuterie board.