Tuesday, May 5, 2009

Fresh Fruit & Dips

Mexican Fruit Dip:

  • 12 ounces cream cheese
  • 1 cup powdered sugar
  • 1 cup sour cream
  • 1 jar (7 oz size) marshmallow cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 2 teaspoons cinnamon
  • 2 tablespoons rum -- optional
  • Fruit such as pineapple -- strawberries, banana
Directions: In small bowl of a mixer, beat the cream cheese until it's soft and smooth. Add the powdered sugar and beat until well blended. Add the sour cream, marshmallow cream, vanilla extract, almond extract, cinnamon and rum. Blend just until well combined. Place the mixture in serving bowl, cover and chill several hours before serving with fruit.

Easy Chocolate Fruit Dip:
  • 8 ounces cream cheese, softened
  • 1/4 cup chocolate syrup
  • 1 jar marshmallow cream (7 0unces)
Directions: In a small bowl, mix cream cheese and chocolate syrup with a mixer until well blended. Then fold in the marshmallow cream. Place the mixture in a serving bowl, chill several hours before serving with fruit.

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