Chocolate Fruit Dip
Cream Cheese Fruit Dip recipes are the perfect sweet appetizer or dessert when served with cookies and fruit.
Servings: 12 servings
FRUIT DIP BASE:
- 8 ounces cream cheese softened
- 8 ounces heavy cream
If you are making chocolate fruit dip, ALSO ADD:
If you are making cheesecake fruit dip, ADD:
If you are making peanut butter fruit dip, ADD:
If you are making pumpkin fruit dip, ADD:
To make chocolate fruit dip:
To melt the chocolate chips, microwave using 50% power in 1 minute increments, stirring after each minute, until melted and smooth.
To make fruit dip, combine all ingredients. Mix together until smooth using electric hand mixer or stand mixer with paddle attachment.
Serve with biscotti cookies and fresh fruit. Dip will be very thick because of the melted chocolate, so a spreading knife is recommended if the fruit is soft.
To make cheesecake fruit dip:
To make peanut butter fruit dip:
To make pumpkin fruit dip:
In the bowl of a stand mixer, whip heavy cream until light and fluffy, about 5 minutes. Transfer whipped cream to a separate bowl. In empty stand mixer bowl, beat cream cheese with paddle attachment on medium speed until it is light and fluffy, about 2-3 minutes. Scrape sides. Add heavy cream and repeat until well combined. Scrape sides again.
In the bowl the whipped cream was in, combine pumpkin puree, brown sugar, and pumpkin pie spice. Stir until thoroughly mixed. Add pumpkin mixture to stand mixing bowl and mix on low to medium speed until well combined. Scrape and mix on more time.
Calories: 272kcal | Carbohydrates: 15g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 76mg | Sodium: 81mg | Potassium: 92mg | Sugar: 11g | Vitamin A: 855IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 0.5mg