Though summer has ended, I am absolutely not ready to accept it. I’m fitting in all the fun things I can, and no matter what, I’m not letting go of the fresh summer flavors.
We picked strawberries earlier this summer, and farm fresh blueberries are another favorite. Sadly, both seasons are long since passed in our area, but I’m remembering the fun flavors and experiences I had with my family every time we bite into this simple blueberry cheesecake dip.
Not that my kids are back to school, they are absolutely starving once they get home. I try to have a fun snack for them each afternoon, and this one has been a huge hit. We’ve been dipping fresh sliced pineapple, strawberries from the store, and even apples. I love that it encourages my kids to eat even more fruit.
This does double duty as a dessert, and it’s one I feel good about feeding to my kids. Substitute graham crackers for the fruit, and suddenly they feel like they’re getting a special treat. The cream cheese and Stonyfield Greek yogurt add a great tang, while the lemon and honey create even more layers.
Since blueberry season ended, I’m using frozen wild blueberries in this recipe, and I highly recommend them. Wild blueberries are smaller than traditional blueberries, and they have a more intense blueberry flavor. You can easily find them in most grocery stores, which means I use them anytime blueberries aren’t in season. With frozen fruit, you know they’re always fresh and taste perfect!
Back to this blueberry cheesecake dip….
I love that I can whip it up in just a few minutes. The only really important part is to make sure your cream cheese is at room temperature. It won’t incorporate with the other ingredients otherwise, and you’ll end up with a dip that has small chunks of cream cheese throughout. That’s definitely not what you’re going for!
If you forget to put your cream cheese out, you can either remove it from the foil and carefully microwave it on the defrost setting to warm it up a little without cooking it or you can heat up a glass and turn it upside down over your cream cheese. Stand your cream cheese on its side still in the foil package, and the residual heat helps soften your cream cheese. This is a trick you can use for butter, too.
When I remember that I’m planning to make this blueberry cream cheese dip, I pull blueberries from the freezer and let them sit in the fridge overnight to defrost. But… of course there are days I forget. Fortunately, you can microwave them to defrost them fairly easily. I find that heating them for 50 seconds is sufficient in my microwave to warm them up.
Once you have all your ingredients ready, this recipe comes together quickly. Add the cream cheese to your mixing bowl first, and turn on your mixer. This incorporates some air, which helps mix in the rest of your ingredients more easily. Add the blueberries and gradually turn the speed up to high and mix for 15 to 20 seconds to puree the blueberries with the cream cheese.
Turn off the mixer and scrape down the sides. Add the Stonyfield Greek yogurt, honey, and lemon juice. Turn the mixer on low and stir together. Turn it up to medium and mix for 30 seconds to get everything well incorporated. Scrape down the sides again and taste for flavor.
Serve immediately with fresh fruit or graham crackers as a dip or store in a tightly sealed container for 3-4 days. This is great for an after school snack or to serve at a party. My next experiment with it? I’m planning to make a fruit pizza. This would make a fantastic “sauce” for the fruit pizza, don’t you think?
Blueberry Cheesecake Dip
8 oz cream cheese, softened
6 oz Stonyfield Greek yogurt
1 1/4 c frozen wild blueberries
2 T lemon juice
3 T honey
Defrost blueberries and ensure cream cheese is room temperature.
Add cream cheese to mixing bowl and beat to incorporate air. Add blueberries and mix to pulverize blueberries.
Turn off mixer and scrape down the sides of the bowl. Add Stonyfield Greek yogurt, lemon juice, and honey. Mix to incorporate then beat on medium for another 30 seconds. Scrape sides again and serve immediately.