Wannabe Martha

Still trying to figure out which Martha

How To Turn Your Healthy Fruit Tray Into Something Even Better

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You make this dip, that’s how.

I’m rather not fond of most fruit dips – they’re either too sweet, or gloopy; or they taste like the cream cheese or sour cream. Sometimes people put weird stuff in it, so most of the time I just end up passing on it.  Fruit dip should be a silky, sweet-with-a-bit-of tang affair.  It should complement the fruit, not compete with it.  Mostly, though, it should make you willing to come to blows for the last little dollop.

This one here is all of that – totally deeeevine, dahling.  Also you can be brain dead and make it.  It’s good on other things too (like muffins and graham crackers and nilla wafers).

  • 1 8oz pkg cream cheese AT ROOM TEMP (I’m not kidding about this, either)
  • 3/4 cup brown sugar, firmly packed (I used light brown sugar)
  • 1 Tbsp. vanilla bean paste (see note below)
  • 1/2 cup heavy cream, whipped to soft peaks (see other note below)

Beat the cream cheese until it’s extremely smooth and creamy.  If you think you’ve beaten it enough, go back and beat it some more.  NO LUMPS.  Add the brown sugar and beat until it’s no longer grainy.  Add the vanilla bean paste and beat some more.  Scrape the bowl down often.  You don’t want lumps of anything and you can’t beat it once you add the whipped cream.  Fold in the whipped cream with a spatula.  That’s it.  You just make a little bit a heaven.

The afore-promised NOtes:

Note #1 – Vanilla Bean Paste.  I really paused before calling this out because I didn’t want to sound all snooty and like an ingredient-snob.  Truth is, though, unless you really don’t want the specks of vanilla bean, this stuff can’t be beat because it’s hugely cheaper than the beans themselves.  I bought a ginormous bottle of it on Amazon and it’s worth every penny.  Of course, you can buy it in reasonable quantities, but I’m not exactly reasonable in all things.  You do use it in the same quantity as extract, but you just won’t get the same look (no specks).

Note #2 – The whipped cream.  We didn’t whip the cream.  Instead we poured 1/2 cup of cream into a mason jar, screwed on a plastic lid (I buy these by the gross, too) and shook it for about 2 minutes.  I didn’t sweeten the cream. but you can add sugar and vanilla and shake it and get really excellent whipped cream.  We wanted very soft peaks, and this was an easy way to control.  Also if you have small children you can put them to work.  I saw this on Pinterest or FaceBook or something and have been dying to try it – turns out it works (which can’t be said for the notion that you’re not peeling your corn correctly – tried that and major FAIL).

So there you have it, a luscious, silky fruit dip – and you can jazz it up if you like – a little cinnamon (emphasis, little) would be lovely for a fall dip; even some almond extract would be nice.  Dark brown sugar would probably yield a more robust flavor, but I like it as is.

There’s a little left in the refrigerator, but it’s seconds are numbered.

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