This recipe was inspired by a baby shower some friends and I threw for two of our favorite preggos, due with baby number three right around the same time. Both of these baby mama’s had been close friends of mine for some time, and from years of hosting bible study, if there’s one thing I knew about these ladies’ culinary preferences, it’s that they like their fruit. In fact, with years of hostessing in general under my belt, if there’s one thing I know to be true, it’s that women (and children, alike) totally get down on some fruit. Me? Not so much. I have to be in the mood for fruit.
I eat an apple a day to get the metabolism kick-started; I’ll snack on cantaloupe, blueberries, and watermelon in the summertime; and, occasionally, if they’re really ripe and perfect, I’ll indulge in a strawberry or two. Other than that, I could give fruit or take it…but mostly, give it. Unless there’s a really tasty, lemon curd and cream cheese fruit dip involved. If that’s the case, I’ll take it…and, I’ll take it all. Just kidding. I’ll leave some behind for the preggos and children.
This lemon fruit dip starts with a cream cheese base: A mixture of both Italian Mascarpone cheese and good ol’ fashioned cream cheese. If you’re wondering about the Mascarpone, it’s pretty similar to American cream cheese, just a bit softer in consistency, and not quite as heavy in flavor, and you can typically find it in the fancy cheese section of your grocery store. The cream cheese most of us know and love is added for that scrumptious cheesecake component. Yes, please. Next, goes in some whole-milk vanilla yogurt and store-bought lemon curd, cause we’re going to keep this one simple. Ya, feel me? And, to make it extra lemon-y and bright, a tidbit of freshly squeezed lemon juice and some zest.
When it all comes together, it is addictively delicious, and there is no tastier way to indulge in some fresh fruit than alongside this creamy lemon cheesecake fruit dip. Serve it as an hors-d’oeuvre or as lemon dessert dip, either way, prepare yourself for sharing, for there will be a serious crowd of both women and children (heck, maybe even men, too) surrounding your fruit platter. Please, enjoy.
- 8 ounces Mascarpone cheese room temperature
- 2 ounces 4 tablespoons cream cheese, room temperature
- 1/4 cup store-bought lemon curd
- 1/4 cup whole-milk vanilla yogurt
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1/2 a lemon
In the bowl of a stand mixer fitted with a paddle attachment, combine Mascarpone and cream and cheese on medium-high speed until homogenous. Alternatively, use a medium-sized mixing bowl and a handheld mixer. Add in the lemon curd, yogurt, lemon juice and zest. Mix once more until thoroughly combined. Preferably, transfer fruit dip to a serving bowl and allow to chill. Serve and enjoy.
Try serving Creamy Lemon Cheesecake Fruit Dip with: