Fruit Dip Recipe – the preparation of this dip is a little unusual, but the flavor is unbeatable! It’s rich and creamy and incredible with just about any fruit.
Best Ever Fruit Dip Recipe
Did you all have a wonderful Memorial Day? We sure did. The weather was amazing! We threw a neighborhood potluck BBQ. Everyone brought their own meat and a side dish to share. We provided drinks and treats. I made Peanut Butter Truffle Brownies, and they were quickly devoured.
But today I am sharing another fabulous recipe. I tried this fruit dip at a neighbor’s house a few years ago. She told me that they make it every time their family gets together for the annual reunion at Lake Powell. Eventually they just started calling it Lake Powell Dip.
We love it so much we call it “the best ever fruit dip”. I’ve tried several fruit dips over the years, but this one is my favorite!
I adore it and make it whenever I get the chance. It does make a large batch, so I usually make it for parties, showers, or potlucks.
It is great with strawberries, bananas, apples, grapes, and just about anything. Heck, I would eat it plain right out of the bowl! But I try not to. 😉
There is an extra step to this fruit dip recipe, but I promise it’s worth it. You make a simple syrup, and it makes the fruit dip so rich and creamy. Rum extract is what adds the phenomenal flavor, so don’t leave it out.
For detailed recipe instructions, scroll to the recipe card at the end of the post.
How to make my fruit dip recipe:
Ingredients needed:
- butter (I use salted butter.)
- sugar
- evaporated milk
- vanilla
- rum extract
- cream cheese (You can use either full fat or light cream cheese. I actually prefer light because it’s softer and makes a creamier dip.)
- marshmallow cream
- Cool Whip
Bring butter, sugar, and milk to a boil in a medium saucepan and boil for 2 minutes. Stir in flavorings and let cool.
Beat cream cheese till fluffy; add milk mixture and marshmallow creme. Beat till smooth. Fold in Cool Whip. Serve with fresh fruit.
This fruit dip is so stinkin’ yummy!
HERE ARE A FEW MORE TASTY SNACKS:
- Granola Berry Frozen Yogurt Bites
- Toffee Caramel Fruit Dip
- Easy Chili Cheese Dip
- Cinnamon Roasted Almonds
Best Ever Fruit Dip Recipe
Best Ever Fruit Dip Recipe
Seriously delicious fruit dip with cream cheese, marshmallow cream, and Cool Whip.
Ingredients
- 1/4 cup butter
- 1/2 cup sugar
- 1/4 cup evaporated milk
- 1/2 tsp vanilla
- 1/4 tsp rum extract
- 8oz cream cheese, softened
- 6oz marshmallow cream
- 4oz Cool Whip
Instructions
- Bring butter, sugar, and milk to a boil in a medium saucepan and boil for 2 minutes. Stir in flavorings and let cool.
- Beat cream cheese till fluffy; add milk mixture and marshmallow creme. Beat till smooth.
- Fold in Cool Whip. Serve with fresh fruit.
Notes
- I like to substitute 3/4 of whipping cream, whipped stiff, for the Cool Whip.
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 41mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 1g
This amazing fruit dip recipe has been a favorite for years! It does take a bit of time to prepare, but after one bite, you’ll know it’s worth it!
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This is a really good fruit dip. Everyone I’ve made it for has loved it. Thank you for sharing.
So glad it’s been a hit! I love it so much I’m tempted to eat it by the spoonful. š
I was intrigued by the title! I make a yummy fruit dip with fat free cream cheese, 1 tsp of vanilla and Splenda Brown sugar blend – much easier on the waist line:-)
I make a similar dip with fat free sour cream. Not as indulgent as this one, but I still love it!
I was drawn to your reciped for fruit dip, because for years
I have made one that has always quickly been consumed with
requests for more.
1 8oz pkg. cream cheese, softened
1 jar marshmallow cream……….that’s it.
You can cut the fat in your recipe by making it this way, and it is
marvelous! thanks for sharing your posting.
Shirly, you forgot to tell us how much cream cheese, does anybody know how long this dip last in the fridge, and can we freeze any leftovers,
can flavors be added like emulsion extracts