Strawberry Fruit Dip

To try to explain the mach speed we are running right now would be futile!

There is something everyday . . .

and we're trying to cram in great activities before my boy cherub heads off to his first year of college.

There's more about that later, but ultimately, it is such a fun time of life!

Tonight, we are heading over to my mom's house to have dinner.

To make it easier on her, I offered to bring a picnic supper,

which would hopefully make it easier on me.

I'm not too certain that I was successful with that part!

However, when I asked the cherubs and the Mr. what they would like for dessert,

it was clear they had forgotten that time was not readily available!

You should have heard their suggestions!

Needless to say, I made a mental note of what sounded good to them,

and went out on my own!

Since we are deep in the heat of summer, I opted for light and fruit.

There are rare times that my family thinks fruit is a "dessert."

Tonight, though, I force the idea upon them!

Hee! Hee!

Along with the pretty bowl of strawberries, I have made a delicious fruit dip.

Super easy.

Super cool.

Super tasty!

Yes, I know there are tons of fruit dips out there.

The problem is this: I rarely have the "one" ingredient that most call for,

and that's marshmallow fluff.

This dip is absent of the fluff stuff, but isn't absent of the fluff that the fluff stuff fluffs!

OK -- so it's obvious that I didn't do well in poetry OR creative writ
ing in school!

Here's the recipe!

Strawberry Fruit Dip

1, 8oz package of cream cheese, room temperature
1/8 tsp. fiori de sicilia OR 1 TBSP grated orange rind
1/2 cup powdered sugar
1, 8oz container cool whip, thawed

In a mixing bowl, place the soft cream cheese and beat until creamy. Add the fiori de sicilia or the orange rind and the powdered sugar and continue beating until fluffy and well incorporated.

Fold in the cool whip until mixed, being careful not to over-mix the dip.

Place the dip in the refrigerator until ready to serve with fresh strawberries.

Comments

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