Fruit Dip

Servings: 8


2 cups fresh fruit (sliced berries, sliced peaches, melon chunks, etc.)
1 tablespoon honey
1/2 cup vanilla yogurt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup (8 ounces) Wisconsin mascarpone cheese, softened
Additional assorted sliced fruits: cantaloupe, honeydew melon, pineapple, apples or berries.

Cooking Directions:

In food processor or blender, pulse together 2 cups fruit and honey until coarsely chopped. Add yogurt and extracts; pulse until desired consistency. Stir in mascarpone. Serve with additional sliced fruit for dipping. Store leftover dip in airtight container up to 3 days in refrigerator.

Variation: For winter fruit dip, prepare as above using seasonal fruits, such as tangerines and dried cherries, apples with cinnamon, or oranges and grapefruit. Increase honey to taste.

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