Raspberry Lemon Fruit Dip
This Raspberry Lemon Fruit Dip is a creamy and flavorful blend of fresh raspberries, zesty lemon, and a touch of sweetness. Perfect for pairing with fresh fruits like apples, strawberries, or grapes, it’s quick to make and ideal for parties, brunch, or a refreshing dessert. This recipe serves 6 and takes just 10 minutes to prepare.
Ingredients
- 1 cup fresh raspberries or thawed frozen raspberries
- 1/2 cup Greek yogurt or a plant-based alternative for dairy-free
- 2 tbsp cream cheese optional, for extra creaminess
- 2 tbsp honey or maple syrup for a vegan option
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- A pinch of salt
Instructions
Mash the Raspberries
- In a small bowl, mash the raspberries with a fork or blend them into a puree using a blender or food processor.
- Strain if you prefer a smoother dip without seeds.
Mix the Base
- In a medium bowl, combine the Greek yogurt, cream cheese (if using), honey, lemon zest, lemon juice, and salt.
- Mix until smooth and creamy.
Add the Raspberries
- Fold in the raspberry puree until well combined.
- Adjust sweetness with more honey if desired.
Chill
- Cover and refrigerate the dip for at least 30 minutes to let the flavors meld.
Serve
- Transfer the dip to a serving bowl and surround it with your favorite fresh fruits for dipping.
- Enjoy!
Notes
Nutritional Information (per serving, without fruit)
- Calories: 70
- Protein: 3g
- Carbohydrates: 10g
- Fiber: 1g
- Fat: 2g
- Sugar: 8g
Notes
- For a vegan version, substitute Greek yogurt and cream cheese with coconut yogurt or cashew cream.
- Add a few drops of vanilla extract for a subtle sweetness.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Variations
- Berry Medley Dip: Swap half the raspberries for blueberries or blackberries for a mixed berry flavor.
- Coconut Lemon: Use coconut yogurt and a tablespoon of shredded coconut for a tropical twist.
- Chocolate Raspberry: Stir in a teaspoon of cocoa powder for a rich, chocolaty note.