Strawberry Cheesecake Dip

Delicious strawberry cheesecake dip made with only 4 ingredients in 10 minutes!

Course Dessert, Dip

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 114kcal

Author Spoonful of Flavor

Puree the strawberries in a food processor. Strain the sauce through a fine mesh sieve placed over a bowl to remove seeds (you should have about 1/2 cup puree.)
In the bowl of a stand mixer fitted with the whisk attachment, whisk together the cream cheese, yogurt and sugar. Add the strawberry puree (1/2 cup) and beat until smooth and few chunks remain. Top with additional chopped strawberries, as desired. Serve immediately or refrigerate until ready to serve.
Serve with graham crackers, strawberries, or other fruit.

INGREDIENTS:

You can use thawed frozen strawberries, if desired. You can also substitute the strawberry puree with strawberry jam.
You can use plain Greek yogurt instead of vanilla, if desired.
Use a stand mixer or hand mixer.
Make sure the cream cheese is room temperature or you may have chunks of cream cheese in your dip. If a few small chunks remain, continue beating with the whisk until they are incorporated.
You can use cheesecloth instead of a mesh sieve to strain the liquid.

STORAGE: Store in the refrigerator for up to 3 days.

DOUBLE THE RECIPE: This recipe is easy to adjust, simply double all of the ingredients to feed a crowd.