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 

1. Fresh juice is better than bottled juice, but use what you have. I like combining orange and lemon juice for a sweet-tart flavor.