Fruit Dip
This is Mama Miche, and today in my Magic Kitchen: Fruit Dip
In the 90s, for a short spell, I lived in Nashville on White Ave., around the corner from The Sutler, where I worked. My roommate and still longtime friend, Max Hutchinson, and I were invited to our next-door neighbor's holiday potluck party. Our neighbor, Keith Urban, had a friend (whose name escapes me) who made this luscious fruit dip. I couldn't get enough of it, but I also had a hard time figuring out the ingredients. I kept asking him, and he said, "It was a family secret." I eventually got the recipe from him. It was too easy; I almost didn't believe him. I don't make it much. There's a lot of sugar, which I usually avoid, but y'all, it's worth every calorie. It should come with a warning label because it is addictive. Seriously, addictive. Make it for a party so you don't eat it all yourself!
Let Mama Miche make your kitchen magic, MMMK? Let's eat!
Tools
Large chef knife
Cutting board or mat
Large mixing bowl
Hand mixer
Microplane
Ingredients
Makes 24 servings
2 (8 oz) blocks of cream cheese, softened
1 (7 oz) jar marshmallow crème
Zest & Juice of 1 orange or lemon (about 3 tbsp.)
Assorted fruit for serving (grapes, strawberries, blueberries, pineapple, melon)
Directions
Prep Time: 15 minutes Cook Time: 0 minutes
Using a hand mixer, beat cream cheese and marshmallow crème in a large bowl until no lumps remain.
Stir in zest and juice.
Refrigerate until ready to serve, at least 1 hour.
Serve with fruit.
Notes
Fresh juice is better than bottled juice, but use what you have. I like combining orange and lemon juice for a sweet-tart flavor.
